Shared by Mikey Wescott

Mikey made this quiche at a party last fall and one definitely wasn’t enough!

¼ cup butter                                                     4 cups sliced zucchini or summer squash

1 cup chopped onion                                        ½ tsp garlic powder (you could try some

½ tsp oregano                                                            fresh garlic, 1-2 cloves)

½ tsp basil                                                        ½ tsp salt

½ tsp pepper                                                    2 eggs, beaten

8 oz. shredded Monterey Jack Cheese*            1 large can crescent rolls*        

2-3 TBSP mustard*

   Sauté zucchini and onions in butter until soft.  Add the spices and cook 5 minutes more.  Mix the eggs and cheese together and combine with the sautéed zucchini and onions.  Press the crescent rolls into a large pie plate to form the crust, spread mustard over the crust.  Pour in the egg and veggie mixture, bake 20-25 minutes or until a knife comes out clean.

*When Mikey made this, she used a regular piecrust, omitted the mustard and substituted Pepper Jack cheese. 

She’s also followed the recipe verbatim and says it’s delicious, the mustard adds a nice zing.