How Do You Cook Italian Zucchini Crescent Pie?
Similar to a quiche, this zucchini crescent pie is a no fail way to make something easy and quick for a dinner party. These can also be made as individual mini pies to serve for appetizers. Heat oven to 375 degrees. In 10 inch skillet, cook onions and zucchini in butter until tender, about 10 minutes. Stir in all seasonings and parsley leaves. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10 inch pie pan, 12X8 inch baking dish or 11 inch quiche pan, press over the bottom one up the sides to form a crust. Spread crust with mustard. And pour vegetable mixture evenly onto crust. And pour egg and cheese mixture into cresent shell. Bake at 375 degrees for 18-20 minutes or until knife inserted comes out clean. (If crust becomes too brown, cover with foil during the last 10 minutes of cooking.) Let stand 10 minutes before serving. Cut into wedges to serve.
