Crescent Roll Zucchini Quiche

Crescent Roll Zucchini Quiche

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"Quick, easy, and delicious recipe I've developed over much trial and error. Always a hit!"

Ingredients 1 h 30 m {{adjustedServings}} servings 191 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x9-inch baking dishes.
  2. Heat butter in a skillet over low heat; cook and stir zucchini, onion, garlic, Italian seasoning, salt, and black pepper in the melted butter until zucchini and onion are tender, about 10 minutes. Drain any excess liquid from zucchini. Remove skillet from heat and cool, 15 to 20 minutes.
  3. Whisk half-and-half and eggs together in a bowl; stir in zucchini mixture, mozzarella cheese, Havarti cheese, and nutmeg. Season with salt and pepper.
  4. Unroll crescent roll dough and tear sheet in half. Press each half into the prepared baking dishes, forming a crust. Pour egg mixture evenly into each crust.
  5. Bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.
Tips & Tricks
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Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.

Footnotes

  • Cook's Note:
  • You can add basically any vegetable to this recipe by subbing out some of the zucchini. Can also add bacon, sausage, or ham very easily by slicing the cooked meat and adding it to the zucchini mixture after everything is cooled. You can use any cheese; these were just my favorites.
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Reviews 2

  1. 2 Ratings

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Doug Carson
12/30/2013

Just made it today & it was excellent! Did a few of my own variations on it, butt y'all can make it like is,definitely deliciousrecipe. I put my finished product pic in the photo box & hoping it's worthy of it? Lol!! DJCarson

Lara Summerville
4/19/2015

I added mushrooms and would try olives. I replaced the Italian seasoning with summer savory and parsley. My mistake: to avoid a soggy crust, I pre-baked it until it had a drier surface, as I usually do with quiche crust, but this crescent crust came out dry and overcooked from the par-baking. And bready. I looked forward to the crescent pastry, but ended up preferring regular crust, because of the breadlike texture. However, I've liked puff pastry with such dishes, so maybe the overlooking was the problem. I look forward to being creative with the crescent pastry!