Don't skimp on the mustard.
1 tube refrigerated crescent rolls
2 t. Dijon mustard (we used honey dijon)
4 c. sliced zucchini
1 c. chopped onion
6 T. butter
2 eggs, lightly beaten
1 c. (4 oz.) shredded mozzarella
1 c. (4 oz.) shredded colby-jack
2 T. parsley
1/2 t. salt
1/2 t. pepper
1/4 t. basil
1/4 t. oregano
Spread the roll dough out into a 9-inch pie dish, making sure any seams are well sealed. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender.
In a large bowl, combine the eggs, cheese, seasonings and zucchini mixture. Pour into crust.
Bake at 375 for 25-35 min or until an inserted knife comes out clean. Cover edges with foil, if needed.
I've made this three times, with several variations, including my favorite of replacing the cheeses with 3/4 cup swiss and 1 cup ricotta, and add another egg. It still works, but you may need to adjust the cooking time and temperature.
2 comments:
I used 4 eggs and was very happy with results. Baked for 35 mins at 375. :)
Ditto on the 4 Eggs and 35 mins @ 400 F. I also use 1/2 Munster and 1/2 Colby Jack. In addition, I use Regular Yellow Mustard as it compliments the other flavors best. For the crust, I buy Marie Calendars' Frozen Pie Crusts and Blind bake them first, then brush with mustard, then the filling and bake for 35 mins. I cover the whole pie once it is desired color so it isn't overly brown. I have been making this since 1981.
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