Crescent Roll Zucchini Quiche

Crescent Roll Zucchini Quiche

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 30 m
Infidus00
Recipe by  Infidus00

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

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Ingredients

Adjust Servings

Original recipe yields 2 9x9-inch pans

Directions

  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.

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Review (1)

Rate This Recipe
Doug Carson
3

Doug Carson

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

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Summer Garden Crustless Quiche

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Salmon and Asparagus Quiche