Zucchini Quiche Crescent Roll Recipes

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CRESCENT ZUCCHINI PIE



Crescent Zucchini Pie image

A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

ZUCCHINI QUICHE (CRESCENT ROLL-RECIPE)



Zucchini Quiche (Crescent Roll-Recipe) image

We fell in love with this recipe back at home... it even trumped pizza! It has similar spices (maybe like a "white pizza") and it's relatively fast and easy! Use smaller zucchini's not the massive garden ones... or pick them small and tender. Fresh herbs change the flavor and you must use more, but go with what you like. Served well with fresh fruit/melon and blueberry muffins. Tea rooms eat your heart out!

Provided by runswithfork

Categories     Savory Pies

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups zucchini, sliced
1 cup onion, chopped
1/2 cup butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 cups mozzarella cheese
2 eggs, beaten
8 ounces crescent rolls
2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 375 degrees.
  • Melt butter with the onions and zucchini and sauté 10 min or until onions are translucent.
  • While this cooks mix herbs and spices in one bowl, eggs and cheese in another.
  • Add spices to the pan and mix well.
  • Add egg cheese mix to pan and stir quickly.
  • Line your pie pan with the crescent rolls and baste with mustard (it helps to space them like a wide spaced puzzle before you join the pieces.
  • Quickly transfer to crescent roll lined pan (cheese melts quickly).
  • Bake 18-20 minutes or until golden and not runny.
  • Allow to cool and firm up 10 minutes.

ZUCCHINI BACON QUICHE



Zucchini Bacon Quiche image

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Steps:

  • Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Nutrition Facts :

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

Make and share this Zucchini Crescent Pie recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups thinly sliced zucchini, unpeeled
1 cup coarsely chopped onion
1/4 cup margarine or 1/4 cup butter
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 375F degrees.
  • In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
  • Stir in parsley and seasonings.
  • In a large bowl, blend eggs and cheese; stir in vegetable mixture.
  • Substitute muenster cheese for the mozzarella if you wish.
  • Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
  • Press dough over bottom and up sides to form crust; spread crust with mustard.
  • Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
  • If crust becomes too brown, cover with foil during last 10 minutes of baking.
  • Let stand for 10 minutes before cutting into wedges to serve.

CRESCENT ROLL ZUCCHINI QUICHE



Crescent Roll Zucchini Quiche image

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

Provided by Infidus00

Categories     Breakfast Quiche

Time 1h30m

Yield 16

Number Of Ingredients 12

¼ cup butter
3 zucchini, thinly sliced
½ onion, sliced
1 ½ teaspoons minced garlic, or to taste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 ½ cups half-and-half
7 eggs
1 ½ cups shredded mozzarella cheese
½ cup shredded Havarti cheese
½ teaspoon nutmeg
1 (8 ounce) package refrigerated crescent rolls, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x9-inch baking dishes.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 108.6 mg, Fat 13.8 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 268.8 mg, Sugar 2 g

CRESCENT ROLL ZUCCHINI QUICHE



Crescent Roll Zucchini Quiche image

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

Provided by Infidus00

Categories     Breakfast Quiche

Time 1h30m

Yield 16

Number Of Ingredients 12

¼ cup butter
3 zucchini, thinly sliced
½ onion, sliced
1 ½ teaspoons minced garlic, or to taste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 ½ cups half-and-half
7 eggs
1 ½ cups shredded mozzarella cheese
½ cup shredded Havarti cheese
½ teaspoon nutmeg
1 (8 ounce) package refrigerated crescent rolls, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x9-inch baking dishes.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 108.6 mg, Fat 13.8 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 268.8 mg, Sugar 2 g

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