Quick, easy, and delicious recipe I've developed over much trial and error. Always a hit!

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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x9-inch baking dishes.

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  • Heat butter in a skillet over low heat; cook and stir zucchini, onion, garlic, Italian seasoning, salt, and black pepper in the melted butter until zucchini and onion are tender, about 10 minutes. Drain any excess liquid from zucchini. Remove skillet from heat and cool, 15 to 20 minutes.

  • Whisk half-and-half and eggs together in a bowl; stir in zucchini mixture, mozzarella cheese, Havarti cheese, and nutmeg. Season with salt and pepper.

  • Unroll crescent roll dough and tear sheet in half. Press each half into the prepared baking dishes, forming a crust. Pour egg mixture evenly into each crust.

  • Bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.

Cook's Note:

You can add basically any vegetable to this recipe by subbing out some of the zucchini. Can also add bacon, sausage, or ham very easily by slicing the cooked meat and adding it to the zucchini mixture after everything is cooled. You can use any cheese; these were just my favorites.

Nutrition Facts

190.8 calories; 8.16 g protein; 8.54 g carbohydrates; 13.83 g fat; 108.59 mg cholesterol; 268.77 mg sodium.Full Nutrition


Reviews (5)

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Most helpful positive review

12/30/2013
Just made it today & it was excellent! Did a few of my own variations on it butt y'all can make it like is definitely deliciousrecipe. I put my finished product pic in the photo box & hoping it's worthy of it? Lol!! DJCarson
(7)

Most helpful critical review

11/01/2016
it's pretty good will try it again with some variations.
6 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
12/30/2013
Just made it today & it was excellent! Did a few of my own variations on it butt y'all can make it like is definitely deliciousrecipe. I put my finished product pic in the photo box & hoping it's worthy of it? Lol!! DJCarson
(7)
04/20/2015
I added mushrooms and would try olives. I replaced the Italian seasoning with summer savory and parsley. My mistake: to avoid a soggy crust I pre-baked it until it had a drier surface as I usually do with quiche crust but this crescent crust came out dry and overcooked from the par-baking. And bready. I looked forward to the crescent pastry but ended up preferring regular crust because of the breadlike texture. However I've liked puff pastry with such dishes so maybe the overlooking was the problem. I look forward to being creative with the crescent pastry!
(3)
11/01/2016
it's pretty good will try it again with some variations.
03/25/2017
Delicious! I didn't measure my ingredients but it all worked out. I did use all ingredients listed. I will make this again and likely change up the veggies. Thanks for sharing.
08/12/2018
added mushrooms and chunked the zucchini...makes 2 generous disposable pie baking tins