Zucchini crescent pie

Derived from a Pillsbury Bake-Off winner in the 70s, this recipe is just a summer squash-onion quiche, Italianized. The Queen included it in the church cookbook she edited in the 80s, and we’ve made it at home ever since. The best way I know of to use all that zucchini that overwhelms the neighbors’ gardens every summer.

You may wonder why it’s called “zucchini crescent” pie. The original recipe calls for using Pillsbury Crescent Rolls arranged in a pie tin to make a pretend pie crust. That works OK, if you must.

Zucchini crescent pie
Print Recipe
Servings Prep Time
8 slices 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time
45 minutes
Zucchini crescent pie
Print Recipe
Servings Prep Time
8 slices 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time
45 minutes
Ingredients
  • 8 tablespoons butter adjust for salted or unsalted butter
  • 1 8" frozen pie crust I like Marie Calendar 8" deep dish
  • 2 lb zucchini thinly sliced on a mandolin, box grater or by hand
  • 1 cup onion diced or half-moons
  • 2 large eggs lightly beaten
  • 8 oz grated mozzarella I use Kraft in a bag. If you use fresh, watch the moisture level. You want the cheese dry.
  • 1-2 tablespoons milk, half/half or cream whatever's handy
  • 1 tablesoon mustard yellow, Dijon, stone ground, whatever you like
  • 2 tablespoons seasonings dried basil, oregano, marjoram, thyme, parsley in combination
Servings: slices
Instructions
  1. Preheat oven to 350°.
  2. Rinse and thinly slice the zucchini and dice or slice the onion. Nip off the zucchini ends but leave the skin on.
  3. Melt the butter in a 12" skillet over medium-high heat. Wait till the bubbling slows down.
  4. Add the vegetables to the skillet and cook patiently as all the water in the zucchini boils off. This can take 20 minutes or more. Add salt and pepper liberally. You'll adjust saltiness later. I use a large rubber spatula to turn the mixture every few minutes for even cooking. You want to keep this process going until the liquid left in the pan looks more like a buttery sauce than buttery water. Don't let it burn.
  5. While the veggies are cooking down, crack and beat the eggs into a large bowl. Add the grated cheese and mix with a fork until evenly combined. Blend in 1-2 tablespoons of milk, half & half, or heavy cream for a little more richness and moisture.
  6. Add the seasonings and garlic to the mixture and stir in thoroughly. Let this cook for 2 minutes.
  7. Add the egg-cheese blend to the veggies and mix in evenly. Turn off the heat and let sit while you coat the frozen pie crust with mustard.
  8. Pour and spoon the veggie filling into the pie crust. Put the crust, still in its tin pan, on an aluminum baking sheet and place in the center of the oven. Bake for 30 minutes. The top and crust should be somewhat browned and the crust should not be burnt. If you're unsure about your oven, check the pie after 20 minutes and every five minutes after that to see about the doneness.
  9. Let the pie cool a good hour on a rack. Slice and enjoy!
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