Zucchini Pie Baked in a Quiche Pan

This is made easy by using Pillsbury Refrigerated Crescent Rolls.

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 11" Quiche Pan, un greased.

2 TBS Butter
4 C of thinly sliced Zucchini.
1 C Diced Onion
2 TBS Dried Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp dried Basil
1/4 tsp dried Oregano
2 Large Eggs, beaten.
2 C Shredded Muenster Cheese
1 8oz. Can of Pillsbury Refrigerated Crescent Rolls
2 tsp Dijon Mustard


In a Large Skillet on Medium High Heat:
Butter, until Hot.
Zucchini
Onion
Sauté for 6 - 8 minutes.
Stir occasionally.
Add:
Parsley
Salt
Pepper
Garlic Powder
Basil
Oregano
Gently stir to combine well.

In a Mixing Bowl:
Eggs
Cheese
Vegetable Mixture
Gently stir to combine well.

Separate the Crescent Rolls.
Gently Press the Dough into the Pan with the small point of the Triangles  in the Center of the Pan  working out with the Wide end near the Rim of the Pan.
Gently Press the seams together.

Spread the entire Crust with the Mustard.

Spoon the Zucchini Mixture into the Pan.

Bake for 18 - 20 minutes.
A Paring Knife in the Center should come out clean.

NOTE:
To prevent the Crust from burning, cover the outer edge with crinkled Foil during the last 10 minutes of Baking.

Remove to a Rack to Cool for 5 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!

•