This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.
NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.
3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.
In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.
Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.
I LOVE Cream Cheese! I love creating recipes with cream cheese. My children said this is the best danish or coffee cake we have made.
2 – 8ct can Crescent Rolls
2 – 8oz Cream Cheese
3/4 cup Butter
1 cup Powdered Sugar
3/4 cup Butter
1/2 cup Sugar
1 1/2 cups Flours
Preheat oven to 350 degrees.
Grease a 15×10 Casserole Dish. Unroll and piece the crescent rolls together to cover the bottom of the casserole dish.
In a mixer, whip together cream cheese, 3/4 cup butter, and eggs.
Evenly spread cream cheese mixture over crescent crust.
With a fork combined 3/4 cup butter, sugar, and flour and make in into a crumble.
Sprinkle Crumble mixture evenly over the cream cheese mixture
Bake for 20-30 minutes until lightly golden brown.
Cut in to 20 – 24 pieces. You may want to serve it with jam and a cream cheese glaze.
Cream Cheese Glaze
4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars.
Whip together with mixer.