Quiche kind of disappeared from our consciousness after to much exposure in the late '70s, coupled with dire warnings from the cholesterol cops in the '80s, placed it on the "What's Out" lists.
But this quiche is so quick and easy that its a true comeback contender in the '90s.
1! Italian Zucchini Crescent Pie
4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
1/2 cup margarine or butter
1/2 cup chopped parsley or 2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon basil leaves
1/4 teaspoon oregano leaves
2 eggs, well beaten
8 ounces (2 cups) shredded Muenster or mozzarella cheese
1 8-ounce can refrigerated crescent dinner rolls
2 teaspoons Dijon or prepared mustard
In a ten-inch skillet, cook zucchini and onion in margarine or butter until tender, about 10 minutes. Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir in cooked vegetable mixture.
Separate dough into eight triangles. Place in ungreased 11-inch quiche pan, ten-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust.
Spread crust with mustard. Pour vegetable mixture evenly into crust.
Bake at 375 degrees for 18 to 20 minutes, or until knife inserted near center comes out clean. If crust starts to brown too quickly, cover with foil during last ten minutes of baking. Let stand ten minutes before serving. Cut into wedges to serve; serve hot. Serves six.
Tips: If you're using the 12x8-inch baking dish, separate the dough into two long rectangles; press over bottom and one-inch up sides to form crust.
To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 minutes. Or to prepare in advance, Benezra suggests that you bake the quiche for 15 minutes and refrigerate. To serve, bring to room temperature and heat 15 minutes at 350 degrees.