Before the movie, we had to eat! And Dianne (my manager at work who has an amazing green thumb) gave me some yellow squash, zucchini, and cucumbers from her garden!!! I was so excited I knew what needed to be made... Zucchini Quiche!! Yay!!! Now, what I grew up on had lots of cheese and butter. I can't have either one anymore, so I did a quick Google search and found this recipe. Of course I changed it up to what I had so here is my version...
- 1 tube crescent rolls
- 2 t yellow mustard
- 2 t olive oil
- 1 large onion, chopped (1 1/2 cups)
- 1/2 t salt
- 2 cups coarsely grated zucchini/yellow squash
- 2 medium cloves garlic, minced
- 1/2 t paprika
- 1/4 t chili powder
- 1/2 t onion powder
- 2 medium canned roasted red peppers, diced
- 1 package low-fat firm silken tofu
- 1 large egg
- 2 t spicy brown mustard
- 1/2 t freshly ground pepper
- 1/2 cup chopped fresh basil
- 2 T pine nuts
In a 9" pie pan roll out the crescent rolls to make a crust. Top with yellow mustard.
In large nonstick skillet, heat oil over medium-high heat. Add onion and salt and cook, stirring often, until softened but not browned, 2 to 3 minutes. Zucchini/yellow squash, garlic, paprika, chili powder, and onion powder and cook, stirring, until vegetables have wilted and most of liquid has evaporated, 2 to 3 minutes. Transfer to large bowl and cool completely.
In food processor, puree tofu. Add egg, spicy brown mustard, and black pepper and process until very smooth, stopping once or twice to scrape down sides of work bowl with rubber spatula. Add to bowl with vegetables; add basil and stir until well blended. Pour into crust, spreading evenly. Sprinkle with pine nuts.
Bake quiche until filling has just set, about 45 minutes. Cut into wedges.