Zucchini Quiche

Okay, so my hubby has packed a lot of my recipes, but I managed to find another favorite of ours. (Recipe is from Karen Howard, taken from a Quick Cooking magazine, I believe)

Zucchini Quiche

4 C thinly sliced zucchini
1 large onion thinly sliced
3 T butter
2 eggs
2 t dried parsley flakes
1/2 t salt
1/2 t each garlic powder, dried basil, and oregano
2 C shredded mozzarella cheese
2 t prepared mustard
1 (9 inch) pastry shell

In a large skillet, sute the zucchimi and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
Cover and freeze for up to 2 months (I haven't tried freezing them yet, we always cook and eat immediately). Or bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand 5 minutes before cutting.

To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 degrees for 50-55 minutes. Cover loosely with foil after 35 minutes to prevent overbrowning. Cook until a knife inserted in the center comes out clean and crust is golden brown.