A friend of mine on Facebook posted that she made this recipe and I thought it looked easy to make and delicious! And since I had recently discovered Just Egg I thought to try it out, vegan style!
Ingredients
2 tablespoons vegan butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 tablespoons Just Egg (equivalent of 2 eggs)
2 cups shredded Nafsika’s Garden mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent rolls
2 teaspoons yellow mustard (I used Dijon)
I also added about 1/4 cup of mushrooms (I love mushrooms!)
Directions
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.
I must say, it turned out pretty well and I was quite pleased! Using the crescent rolls for the crust was super easy and came out the right amount of fluffy and crunchy. I definitely recommend you give it a try. Comment below if you make it and if you add anything to it, I’d love to hear!
You can find the original recipe here.