Ingredients:
1 tube refrigerated crescent rolls (optional)
2 Tblsp. prepared mustard (spicy is nice)
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1 1/4 lbs.)
1 med. onion chopped
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella cheese (or your favorite, you can mix a couple different kinds)
2 Tblsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
2 Tblsp. bacon drippings
Directions:
You can use either crust recipe. Both are really good.
Crescent Roll Pie Crust:
Separate crescent dough into eight triangles; place in a greased 10 inch pie plate with points toward the center. Press dough onto the bottom and up both sides of plate to form a crust; seal perforations. Spread the mustard over the pie crust.
In a skillet cook bacon over medium heat until crisp. Remove to paper towel, drain, reserve 2 Tblsp. bacon drippings. Saute zucchini and onion in drippings until tender. In a large bowl combine egg, cheese, seasonings, bacon and zucchini mixture. Pour into mustard pie crust.
Bake at 375 degrees for 25-30 minutes or until knife inserted comes out clean. Cover edges loosely while cooking if pastry browns too quickly.
This recipe is my Aunt Debbie's. It is wonderful!