Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced zucchini and/or yellow summer squash

  2. 1 cup chopped onion

  3. 1/2 cup sliced fresh mushrooms

  4. 1/2 cup chopped red sweet pepper

  5. 1 tablespoon margarine or butter

  6. 1/4 cup snipped fresh parsley or 1 tablespoon dried parsley

  7. 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

  8. 1/4 teaspoon garlic powder

  9. 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed

  10. 1/8 teaspoon pepper

  11. 2 beaten eggs

  12. 1 cup diced fully cooked ham

  13. 1 cup shredded mozzarella cheese

  14. 1/2 cup shredded fontina cheese (2 ounces)

  15. 1 17 1/3 ounce package (8) refrigerated biscuits

  16. Fresh basil

Instructions Jump to Ingredients ↑

  1. For filling, in a large skillet cook zucchini and/or squash, onion, mushrooms, and sweet pepper in hot margarine or butter about 6 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, basil, garlic powder, oregano, and pepper. Stir in eggs, ham , mozzarella, and fontina cheese . Set aside.

  2. For crust, in a greased 10-inch quiche dish arrange 7 slightly flattened biscuits around the edge of the dish, allowing dough to extend over sides. Place remaining biscuit in bottom of dish. Pinch edges together to seal. Flatten slightly to form a crust.

  3. Spread filling evenly in the crust. Bake in a 375 degree F oven about 25 minutes or until a knife inserted near the center comes out clean, covering the edge with foil the last 5 to 10 minutes to prevent over-browning. Let stand for 10 minutes. Garnish with additional fresh basil, if desired. Makes 6 servings.


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