Zucchini Quiche

Summer is coming and there is nothing better than fresh garden vegetables. This Zucchini Quiche can be made for dinner tonight or frozen for another busy day.

Zucchini Quiche

4 cups thinly sliced zucchini

1 large onion, thinly sliced

3 tablespoons butter

2 eggs

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon oregano

1/4 teaspoon pepper

2 cups (8 ounces) shredded mozzarella cheese

2 teaspoons prepared mustard

1 pastry shell (9 inches)

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 35-40 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-browning). Let stand for 5 minutes before cutting.

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. Yield: 6-8 servings.