Italian Zucchini Quiche

When summer’s bounty is peaking with fresh produce, it’s time to make this cheesy and delicious Italian Zucchini Quiche. Easy to assemble with a crescent roll crust, it’s the perfect summer vegetarian meal to eat with a salad or fresh corn on the cob.

Late summer means the farmer’s markets and gardens are overflowing with delicious veggies! Time to eat your veggies every way you can. Many people bake sweets with zucchini, but I prefer to eat it in a savory way. When my gardens overflowing with zucchini and summer squash, this recipe is always a favorite. Hope you enjoy this Italian Zucchini Quiche recipe as much as we do!

Italian Zucchini Quiche

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Ingredients

• 1 package crescent rolls (refrigerated sections)
• 4 cups thinly sliced zucchini (and/or summer squash)
• 1 cup chopped onion
• 1/4 cup butter
• 1/4 cup dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• salt & pepper
• 2 eggs, beaten
• 8 oz shredded mozzarella
• sliced fresh tomatoes
• shredded cheddar (optional)
• fresh snipped chives (optional)

Directions

Preheat oven to 375 degrees. Separate crescent rolls and pat into a quiche pan, a 9″ x 9″, or a large pie pan. When oven is up to temp, bake crescent roll crust for 8-10 minutes.

Prep other ingredients: slice zucchini, chop onion, whisk eggs.

While crust is pre-baking, sauté zucchini and onion in frying pan with butter. Once soft, add seasonings and whisked eggs.

Pour zucchini mixture into pre-baked crust.

Top with shredded mozzarella, sliced fresh tomatoes, a little shredded cheddar and chopped chives or parsley on top. Make it pretty!

Bake at 375 for 20+ minutes, or until set in center. Let stand for 10 minutes before slicing and serving.

We love to eat this with a green side salad and fresh corn on the cob in late summer;) A perfect way to embrace the late summer garden harvest.

Italian Zucchini Quiche

Yield: 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

When summer's bounty is peaking with fresh produce, it's time to make this cheesy and delicious Italian Zucchini Quiche. Easy to assemble with a crescent roll crust, it's the perfect summer vegetarian meal to eat with a salad or fresh corn on the cob.

Print

Ingredients

• 1 package crescent rolls (refrigerated sections)
• 4 cups thinly sliced zucchini (and/or summer squash)
• 1 cup chopped onion
• 1/4 cup butter
• 1/4 cup dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• salt & pepper
• 2 eggs, beaten
• 8 oz shredded mozzarella
• sliced fresh tomatoes
• shredded cheddar (optional)
• fresh snipped chives (optional)

Instructions

1. Preheat oven to 375 degrees.
2. Separate crescent rolls and pat into a quiche pan, a 9" x 9", or a large pie pan.
3. When oven is up to temp, bake crescent roll crust for 8-10 minutes.
4. Prep other ingredients: slice zucchini, chop onion, whisk eggs.
5. While crust is pre-baking, sauté zucchini and onion in frying pan with butter. Once soft, add seasonings and whisked eggs.
6. Pour zucchini mixture onto pre-baked crust.
7. Top with shredded mozzarella, sliced fresh tomatoes, a little shredded cheddar and chopped chives or parsley on top. Make it pretty!
8. Bake at 375 for 20+ minutes, or until set in center. Let stand for 10 minutes before slicing and serving.

Notes

We love to eat this quiche with a green side salad and fresh corn on the cob in late summer;) A perfect way to embrace the late summer garden harvest.

For more of our family’s favorite recipes, see HERE.

Hope you’re enjoying the bounty that late summer has to offer, whether from your own garden or the farmer’s market! Eat your veggies:)

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