Zucchini Quiche Crescent Roll Recipe
Elevate your brunch game with this irresistible Zucchini Quiche Crescent Roll Recipe, a delightful fusion of flaky crescent roll dough and a creamy egg filling bursting with savory flavor. Featuring sautéed zucchini, sharp cheddar, nutty Parmesan, and a blend of aromatic seasonings, this recipe combines comfort and sophistication in every bite. The crescent roll crust provides a buttery, golden base, while the rich egg and cream mixture binds everything together for a perfect texture. Ready in under an hour, this easy-to-make quiche is ideal for family breakfasts, casual gatherings, or a light dinner. Garnish with fresh parsley for a vibrant finishing touch and serve warm for the ultimate crowd-pleaser. Keywords: zucchini quiche recipe, crescent roll crust, savory brunch dishes, quick quiche ideas, vegetarian quiche recipes.
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Recipe Information
Ingredients
- 1 package Crescent roll dough
- 2 medium Zucchini
- 3 large Eggs
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish lightly with cooking spray or a small amount of olive oil.
Unroll the crescent roll dough and press it into the bottom and up the sides of the pie dish. Pinch the seams together to seal. Set aside.
Wash and slice the zucchinis into thin rounds.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 5-7 minutes, until tender. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and black pepper.
Spread the sautéed zucchini evenly over the crescent roll crust.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the zucchini.
Pour the egg mixture over the zucchini and cheese, making sure it fills evenly.
Bake the quiche in the preheated oven for 25-30 minutes, or until the egg filling is set and the top is golden brown.
Remove from the oven and let the quiche cool for 5 minutes before slicing.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 7931 mg | 345% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 52.2 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1208 mg | 93% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
