Ingrients & Directions


4 c Thinly sliced zucchini 1/4 ts Dried oregano leaves
1 c Chopped onions 2 Eggs, well beaten
2 tb Butter 2 c Shredded Muenster or
2 tb Dried parsley flakes -mozzarella cheese
1/2 ts Salt 8 oz Can Pillsbury Refrigerated
1/2 ts Pepper -Crescent Dinner Rolls
1/4 ts Garlic powder 2 ts Prepared mustard
1/4 ts Dried basil leaves

1980 Pillsbury Bake Off Winner
Heat oven to 375 degrees. In large skillet over medium-high heat,
cook zucchini and onions in butter until tender, about 8 minutes.
Stir in parsley flakes, salt, pepper, garlic powder, basil and
oregano. In large bowl, combine eggs and cheese; mix well. Stir in
cooked vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10″ pie pan,
12 x 8″ baking dish or 11″ quiche pan; press over bottom and up sides
to form crust. (NOTE: if using 12 x 8 pan, 2 long rectangles; press
over bottom and 1″ up sides to form crust.) Firmly press perforations
to seal. Spread crust with mustard. Pour egg mixture evenly into
crust-lined pan.
Bake at 375 degrees for 18 to 22 minutes or until knife inserted
near center comes out clean. Cover edge of crust with strips of foil
during last 10 minutes of baking if necessary to prevent excessive
browning. Let stand 10 minutes before serving. Millicent Caplan, FL.

Yields
6 servings