A delightful savory tart featuring zucchini, herbs, and cheese, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a skillet, melt the butter over medium heat and sauté the zucchini and onion until tender, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the parsley, salt, pepper, garlic powder, basil, and oregano to the skillet and mix well.
Taste and adjust seasoning if needed.
In a mixing bowl, whisk the eggs and stir in the shredded cheese.
Ensure the cheese is evenly distributed in the mixture.
Combine the sautéed vegetables with the egg and cheese mixture.
Let the vegetables cool slightly before mixing to avoid cooking the eggs prematurely.
Unroll the crescent roll dough and press it into a quiche pan to form a crust, spreading it evenly over the bottom and up the sides.
Ensure there are no gaps in the crust to prevent leaks.
Spread the Dijon mustard over the crust evenly.
This adds a tangy flavor to the base of the tart.
Pour the vegetable and egg mixture into the prepared crust.
Spread the filling evenly for consistent baking.
Bake in the preheated oven for 18-20 minutes, or until a knife inserted near the center comes out clean.
If the crust browns too quickly, cover the edges with foil.
Let the tart cool for 10 minutes before slicing and serving.
Cooling allows the filling to set for cleaner slices.
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