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


Recipe Summary

20 mins
55 mins
15 mins
1 hr 30 mins
2 9x9-inch pans


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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

191 calories; protein 8.2g 16% DV; carbohydrates 8.5g 3% DV; fat 13.8g 21% DV; cholesterol 108.6mg 36% DV; sodium 268.8mg 11% DV. Full Nutrition

Reviews (5)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
it's pretty good will try it again with some variations. Read More
Rating: 4 stars
added mushrooms and chunked the zucchini...makes 2 generous disposable pie baking tins Add a chop spinach that was cooked mushrooms onion garlic Parmesan cheese Gouda three blue Mexican cheese for nutmeg herbs to Provence call Salt and pepper put it in a 9 x 13 pan crescent rolls on the bottom Read More
Rating: 5 stars
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. Read More