Gail’s Favorite Zucchini Quiche (TNT)

 

Ingredients

1 sheet of pie dough

3 tablespoons butter 

4 cups of thinly sliced zucchini

1/2 cup precooked, sliced mushrooms

1/4 cup chopped onion

1/4 bacon bits

2 tablespoons dried parsley

1/4 teaspoon dried oregano

1/2 teaspoon salt (See note below)

1/2 teaspoon ground black pepper (See note below)

2 eggs, lightly beaten

2 cups shredded Swiss cheese

1/4 cup fresh-grated Parmesan cheese

 

Directions

Preheat oven to 375 degrees F (190 degrees C). 

Press pie dough into an 8 inch pie pan, covering sides and bottom.

Melt butter in a skillet over medium heat, and cook the zucchini and onion, stirring occasionally until tender. 

Stir in bacon bits, mushrooms, parsley, oregano, salt, and pepper.

Remove skillet from heat and stir in eggs and cheese.  Spoon into crust. 

Bake until set, ~35 to 40 minutes. Cool 10 to 15 minutes before serving.

Gail’s Notes:  This is such an incredible quiche! It originally came from a recipe I found in my All Recipes Magazine (April/May 2016 edition).  And (of course) I made a few changes to the original recipe:I used pie dough instead of packaged crescent rolls.  I used Swiss cheese instead of Mozzarella.  I added 1/3 cup of freshly grated Parmesan cheese.  And instead of just plain salt and pepper, I used Penzeys Fox Point Seasoning (and I am quite certain it's the Fox Point Seasoning that enhanced the quiche’s elegant flavor to total perfection)!  I will definitely make this recipe again (and again and again...)!  It truly tastes incredible!