Recipe: Zucchini Quiche (using crescent roll dough, Pillsbury Bake-Off, 1980)

ZUCCHINI QUICHE

4 cups thinly sliced unpeeled zucchini
1 cup coarsely chopped onion
1/2 cup chopped fresh parsley
1/2 tsp. ground black pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 tbsp. butter or margarine
1/2 tsp. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 tsp. prepared Dijon mustard

Preheat oven to 375 degrees F.

Saute zucchini and onion in margarine
until tender. Add parsley and seasonings.

Blend eggs and cheese in bowl, add veggie mixture.

Separate dough into its triangles, arrange in ungreased 10-inch pie pan, pressing over bottom and up sides to form crust. Paint crust with mustard; pour veggie/egg/cheese mixture into crust.

Bake 18-20 minutes till knife inserted in center comes out clean. (I usually have to cook a little longer). Allow to stand 10 minutes to set, before serving.

VARIATION:
Just before baking add mushrooms and slices of tomato on top of quiche.

Source: 29th Pillsbury Bake-off winner in 1980, created by Millicent Kaplan of Tamarac FL