Zucchini Bacon Quiche

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 6 bacon strips, diced
• 3 cups thinly sliced zucchini (about 1-1/4 pounds)
• 1 medium onion, chopped
• 2 large eggs, lightly beaten
• 2 cups part-skim shredded mozzarella cheese
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

1. Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
3. Bake at 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

crescent rolls, mustard, bacon, zucchini, onion, eggs, mozzarella cheese, parsley flakes, pepper, garlic, oregano, dried basil

Taken from www.tasteofhome.com/recipes/zucchini-bacon-quiche/ (may not work)