Zucchini/ Yellow Squash Quiche

• 8 ounces refrigerated crescent rolls
• 10 inches pie
• 2 tablespoons mustard spread over the rolls, I like to use brown spicy mustard, but any flavor
• 4 cups shredded zucchini and/or yellow squash
• 1 cup diced onion
• 2 tablespoons minced garlic finely
• 1 stick butter
• 2 beaten eggs
• salt I use Adobo seasoned salt
• pepper
• 3/4 teaspoon italian seasoning mix
• 1/4 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1 tablespoon dried chives or may use fresh chives, chopped
• 2 cups shredded mozzarella cheese or other desired blends, this time I used some muenster and

1. In a large frying pan, saute squash, onions, garlic and butter until soft, approximately 10 minutes.
2. After finished, add in the cheese, stirring well.
3. Then add the beaten eggs and seasonings.
4. After combining everything, pour into prepared crust.
5. Bake in preheated oven at 350 degrees for 20-30 minutes or until the center is set.
6. Remove to a cooling rack for at least 10-20 minutes so it will firm up slightly. This is not a very firm quiche, but the longer it sets, the more firm it well become.

crescent rolls, rolls, zucchini, onion, garlic, butter, eggs, salt, pepper, italian seasoning mix, oregano, parsley, chives, mozzarella cheese

Taken from www.yummly.com/recipe/Zucchini_-Yellow-Squash-Quiche-1677119 (may not work)