I found this great summertime recipe in the latest issue of Taste of Home magazine. I can’t wait to try it!
Zucchini Bacon Quiche
1 tube (8oz) refrigerated crescent rolls
2 tsp. prepared mustard
6 bacon strips, diced
3 c. thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, beaten
2 c. (8oz) shredded mozzarella cheese
2 Tbs. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 Tbs. drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
Bake at 375 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if pastry browns to quickly.