4 cups thinly sliced zucchini
1 large thinly sliced onion
3 tablespoons butter
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon black pepper
2 cups (8-ounces) shredded mozzarella cheese
2 teaspoons prepared mustard
1 pastry shell (9-inches)
To use frozen quiche: Thaw in the refrigerator. Bake,
uncovered, at 400 degrees for 50-55 minutes or until
a knife inserted near the center comes out clean and
crust is golden brown (cover loosely with foil after 35
minutes if needed to prevent over-browning). Let
stand for 5- minutes before cutting.
- In a large skillet, saute the zucchini 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. Or bake,
uncovered, at 400 degrees for 35 to 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 over-
- Let stand for 5 minutes before cutting.
Yield: 6 to 8 servings.