This is a family favorite. We don't make it often, but it's one of the dishes I like most whenever it's hot out since it can be eaten just as easily cold as it can hot.
1 pkg refrigerated crescent rolls
1/2 c chopped parsley
butter
1/2 tsp salt
4 c sliced zucchini
1/4 tsp pepper
1 c chopped onion
1/2 tsp basil
1/2 tsp garlic powder
2 eggs
1/2 tsp oregano
2 c grated muenster cheese
2 tsp Dijon mustard
Sauté zucchini and onion in butter until tender. Add parsley & spices. Beat eggs, blend in cheese, and stir in vegetable mixture. Make crescent rolls into crust by pressing them together in a pie pan. Spread Dijon mustard on the crust. More can be used if desired. Pour in mixture. Bake at 375° for 18-30 minutes or until the quiche looks done. Let stand for about 10 minutes.
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