Zucchini Pie with Bacon and Gouda
A deceivingly simple & delightful recipe that's perfect for a spring brunch, party, or family gathering. Featuring smoky Gouda cheese, savory bacon, eggs, & fresh zucchini in a Pillsbury Crescent Roll crust, this brunch-tastic recipe is sure to be a hit!
Ingredients
- 2 Tbsp salted butter
- 4 c zucchini thinly sliced
- 1 c white or yellow onions chopped
- 1/2 c green onions diced
- 6-8 slices bacon diced and cooked until crispy
- 2 c Gouda cheese shredded or cut into small cubes
- 1 can 8 oz. Pillsbury Crescent Rolls (8 count)
- 2 eggs well beaten
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
Instructions
- Preheat oven to 375℉.
- Meanwhile, melt the butter over medium heat in a large, nonstick pan. Add the diced onions and cook for 2-3 minutes, until fragrant.
- Reduce heat to medium-low and add the sliced zucchini to the pan. Continue cooking over medium-low heat for 8-10 minutes, until tender, stirring occasionally.
- Add all of the spices to the zucchini and onion mixture, stirring well to combine. Remove from heat and allow to cool slightly while you prepare the Pillsbury Crescent Roll dough.
- Separate the crescent roll dough into 8 triangles, using the perforations in the dough as a guide. Press the dough into an ungreased glass pie plate or 12x8-inch baking dish. Dip the tip of your finger in a glass of water and run along the perforations in the dough, pressing lightly to seal.
- Spread the Dijon mustard onto the bottom of the crust.
- In a large bowl, mix the eggs and cheese. Add the zucchini and onion mixture to the bowl and stir gently, until well blended. Pour the mixture into the prepared pie crust.
- Bake 18-25 minutes, until a knife inserted in the center comes out clean. Let cool on a wire rack for at least 10 minutes before serving.
Notes
