Baked Zucchini and Cheese Quiche

Instructions

1. 1

   Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a rough circle about 1/8 inch thick. Transfer it to a 9-inch pie plate, trim the edge to the rim of the plate, and flute or crimp with a fork. Refrigerate the crust while you prepare the filling.

2. 2

   In a large skillet, heat the butter over medium heat. Add the zucchini and onion. Cook, stirring often, until tender. Drain the vegetables, and let them cool slightly.

3. 3

   Whisk the eggs briefly, and whisk in the parsley, salt, garlic powder, basil, oregano and pepper until blended. Stir in the cheese and the zucchini mixture.

4. 4

   Remove the pastry shell from the refrigerator, and spread the mustard over the base. Add the filling, distributing it evenly to the edges.

5. 5

   Bake the quiche on a lower oven rack for 35 to 40 minutes, until a knife inserted in the center comes out clean and the crust is golden brown. If needed, cover the edge loosely with foil during the last 15 minutes of baking to prevent overbrowning. Let the quiche stand for 10 minutes before slicing.