- Prepare pie crust by following directions on package. Preheat oven to 400 degrees F.
- In a large skillet, saut the zucchini, onion and garlic in butter until onion and garlic are translucent and tender. Drain.
- In a large bowl, whisk the eggs, parsley, salt, basil, oregano and pepper. With a slotted spoon add zucchini to egg mixture. Stir in cheese. Spread mustard over pie crust. Stir in egg mixture over prepared pie crust.
- Bake, uncovered, at 400 degrees F. for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Note: I sometimes cover the quiche loosely with foil after approximately 20-25 minutes if needed to prevent overbrowning. Let stand for 5 minutes before cutting.