Cheesy Zucchini Quiche

• Pastry for single-crust pie (9 inches)
• 3 tablespoons butter
• 4 cups thinly sliced zucchini (about 3 medium)
• 1 large onion, thinly sliced
• 2 large eggs
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese
• 2 teaspoons prepared mustard

1. Preheat oven to 400u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
3. Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
4. Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

pastry, butter, zucchini, onion, eggs, parsley flakes, salt, garlic, basil, oregano, pepper, mozzarella cheese, mustard

Taken from www.tasteofhome.com/recipes/cheesy-zucchini-quiche/ (may not work)