Zucchini Bacon Quiche

I was fortunate to move to a new home this past Summer. Not that I love moving, just that we arrived in time to share in the bounty from our neighbor’s produce garden. One of the items was zucchini. I have never really known what to do with this vegetable other than to sauté it in olive oil or shred it and make chocolate zucchini cake. Wanting to expand my zucchini recipe knowledge, I asked our kind neighbor if she had a recipe for this vegetable that she really loved. She shared the below recipe and I am so thankful for this tasty, easy to put together dish.

Zucchini Bacon Quiche

1 can crescent rolls OR refrigerated pie crust (Pillsbury)
2 teaspoons of prepared mustard
6 diced bacon strips
3 cups of thinly sliced zucchini (about 2 medium size)
1 medium onion, chopped
2 eggs, beaten
2 cups of shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Preheat oven to 375 degrees.

If using crescent rolls:
Separate into 8 triangles. Place in greased 10″ pie plate with pointy side towards center. Press dough onto bottom and up the sides of pie plate to form a crust. Seal perforations.

If using refrigerated pie crust:
Spread crust onto pie plate and press into place.

Using a pastry brush, spread the mustard onto the bottom of the crust.
Set aside.

In skillet, cook the bacon crisp. Reserve enough of the drippings (about 2 tbsp) to saute zucchini and onion until tender.

Combine all of the ingredients in a large bowl and pour onto the crust.

Bake for 25-30 minutes or until toothpick inserted comes out clean. Cover edges of the crust with aluminum foil if you see that it’s getting too dark. (I’ve never had that problem.)

Let cool 5 minutes and serve.

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