Preheat oven to 375°F. In skillet cook zucchini and onions in butter
until tender, about 8 minutes. Stir in parsley and seasonings. In
large bowl blend eggs and cheese. Stir in vegetable mixture. Separate
dough into 8 triangles (see note).
Place in ungreased 10" pie plate, 12x8" baking dish, or 11" quiche
pan; press over bottom and up sides to form crust. Seal perforations.
Spread crust with mustard. Pour vegetable mixture evenly into
prepared crust. Bake at 375°F for 18 to 22 minutes or until knife
inserted near center comes out clean (protect crust if over browning
occurs). Let stand 10 minutes before serving.
Note:
If using 12x8" pan, separate dough into 2 rectangles; press over
bottom and 1" up sides to form crust.
To Reheat:
Cover loosely with foil, heat at 375°F for 12 to 15 minutes.
Recipe by Pillsbury 100 prize winning Bake-off recipes Classic #75
Recipe by Mary Roberts, Sturgeon Bay, WI
Posted by: patH, Aug 23, 1996
This recipe wa the $40,000 winner in a Crescent recipe contest.
