Recipe by Infidus00
"Quick, easy, and delicious recipe I've developed over much trial and error. Always a hit!"
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zucchini, thinly sliced
1 1/2 teaspoons
minced garlic, or to taste
salt and ground black pepper to taste
1 1/2 cups
1 1/2 cups
shredded mozzarella cheese
shredded Havarti cheese
1 (8 ounce) package
refrigerated crescent rolls, or more to taste
Just made it today & it was excellent! Did a few of my own variations on it, butt y'all can make it like is,definitely deliciousrecipe. I put my finished product pic in the photo box & hoping it's worthy of it? Lol!! DJCarson
I added mushrooms and would try olives. I replaced the Italian seasoning with summer savory and parsley. My mistake: to avoid a soggy crust, I pre-baked it until it had a drier surface, as I usually do with quiche crust, but this crescent crust came out dry and overcooked from the par-baking. And bready. I looked forward to the crescent pastry, but ended up preferring regular crust, because of the breadlike texture. However, I've liked puff pastry with such dishes, so maybe the overlooking was the problem. I look forward to being creative with the crescent pastry!
* Percent Daily Values are based on a 2,000 calorie diet.
Crescent Roll Zucchini Quiche
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 191
** Calories from Fat: 124
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