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.