Step 1

Prepare pie crust: Combine flour, salt and pepper, oregano and basil in a food processor. Add in butter, cut into cubes and pulse until there is a pea resemblance - continue pulsing while adding cold water. The dough will begin to stick together.

Step 2

Form the dough and refrigerate: Flour your work surface and roll out the dough, then kneading until it comes together - do not knead too much. Form dough into a disc shape, wrap in plastic wrap and put in the fridge for 30 minutes.

Step 3

Preheat oven: To 400°F.

Step 4

Make the filling: In a medium skillet melt the butter and add in basil, oregano, salt and pepper. Mix in onion and allow to sauté for 3-4 minutes - once soft and translucent add in zucchini and allow to soften.In a small bowl, whisk together milk and eggs; set aside.

Step 5

Roll out pie crust: On a floured work surface, roll out the disc so it is about 12 inches in diameter. Roll the pastry around the rolling pin, then lift the rolling pin over the pie plate and unroll the dough into a 9 inch pie or quiche plate and flute the edges. To do this, working around the perimeter, pinch sections of the dough with one hand while pushing against it with the index finger of the opposite hand to create a scalloped pattern.

Step 6

Assemble the quiche: Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.

Step 7

Bake the quiche: Bake on the lower oven rack from 30 - 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time. Let cool for 10 minutes before serving and voila!