4 T butter
2 Cups thinly sliced unpeeled zucchini
2 Cups thinly sliced mushrooms
1 Cup coarsely chopped onion
½ Cup chopped fresh parsley
¼ teaspoon dried basil (or leaf or two of chopped fresh)
½ teaspoon salt, ½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried oregano
2 eggs, beaten
2 Cups shredded Muenster or Mozzarella cheese
1 Can (8 ox) Pillsbury Refrigerated Crescent rolls
1 Tbs (or to taste) Dijon mustard
No nutrition information available
Melt butter in a large skillet. Saute zucchini, mushrooms and onion until tender. Stir in parsley, salt, pepper, garlic, basil and oregano. In large bowl, blend eggs and cheese. Stir into cooled vegetable mixture. Set aside. In an ungreased 11-inch quiche pan, or 10-inch pie pan or 12x8 baking dish, lay out the triangles of crescent roll dough so as to line the bottom and sides of the pan.
Press dough over the bottom of dish and up the sides 1 inch to form crust. Spread the crust with Dijon mustard. Pour vegetable mixture evenly into crust. Bake at 350 degrees for 20-30 minutes until knife inserted in center comes out clean. Let stand 10 minutes before slicing.