ITALIAN ZUCCHINI CRESCENT PIE
This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.
Provided by Mainely Debbie
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
- Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
- In a seperate bowl stir together eggs and cheese; add vegetable mixture.
- Seperate rolls into triangles.
- Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
- Spread the crust with the mustard.
- Add vegetable mixture.
- Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
- Let stand for 10 minutes before slicing.
ITALIAN ZUCCHINI CRESCENT PIE (FROM PILLSBURY CRESCENT DOUGH)
Categories Vegetable Bake Vegetarian Quick & Easy Dinner
Number Of Ingredients 13
Steps:
- * Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. * In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. * Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. * Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
LIGHT ITALIAN ZUCCHINI CRESCENT PIE
WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.
Provided by gertc96
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
- Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
- Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
- In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
- Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
- Spread mustard over bottom of crust.
- Pour egg mixture evenly into crust-lined plate.
- Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
- Let pie stand for 10 minute before serving.
Nutrition Facts : Calories 72.7, Fat 0.2, Cholesterol 5.1, Sodium 324.4, Carbohydrate 7.8, Fiber 2.1, Sugar 3.5, Protein 10.4
ITALIAN ZUCCHINI CRESCENT PIE
Number Of Ingredients 13
Steps:
- 1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
ITALIAN ZUCCHINI CRESCENT PIE
I got this recipe from my mom she found it on another web site and we decided to try it and Omg it was soo yummy good even my hubby who is a picky eater at times loved it . this recipe is super yummy and oh so easy to make :)
Provided by Jessica Mills
Categories Other Side Dishes
Time 55m
Number Of Ingredients 13
Steps:
- 1. heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat heat . add zucchini and onions; cook 6 to 8 minutes, stirring occasionally , until tender stir in parsley flakes salt , pepper, garlic powder, basil , and oregano .
- 2. In a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
- 3. Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides to form crust firmly press perforations to seal . spread crust with mustard pour egg mixture evenly into crust lined pie plate .
- 4. bake 18 to 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)
ITALIAN ZUCCHINI CRESCENT PIE
Number Of Ingredients 13
Steps:
- margarine until tender (about 10 minutes). Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18-20 minutes, or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Note: For extra cheesy flavor, use 3 cups mozzarella instead of 2.
Nutrition Facts : Nutritional Facts Serves
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