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Receta Italian Zucchini Crescent Pie (Quiche)
by CookEatShare Cookbook

Italian Zucchini Crescent Pie (Quiche)
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Ingredientes

  • 4 c. thinly sliced unpeeled zucchini (about 1 1/4 lbs.)
  • 2 med. size onions, minced
  • 1/2 c. (1 stick) butter
  • 1/2 c. minced parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic pwdr
  • 1/4 teaspoon leaf oregano, crumbled
  • 2 large eggs, slightly beaten
  • 2 c. shredded Meunster or possibly Mozzarella cheese (8 ounce)
  • 1 (8 ounce) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
  • 2 teaspoon Dijon-style mustard

Direcciones

  1. Saute zucchini and onion in butter in large saucepan over medium-low heat till zucchini is tender, 10 min. Stir in parsley, salt, pepper, garlic pwdr, basil and oregano; remove from heat.Stir together large eggs and cheese in a large bowl; add in vegetable mix. Separate rolls into triangles. Arrange in 11-inch quiche pan or possibly 10-inch pie plate. Press dough together over bottom and up sides to create crust. Spread with mustard. Add in vegetable mix.
  2. Bake quiche in preheated moderate oven (375 degrees) for 35-40 min, pie for 30-35 min, or possibly till knife inserted comes out clean. Let stand 10 min before serving.