Step 1

Preheat oven to 375 degrees

Step 2

Remove frozen pie crust from freezer and bring to room temperature on counter while you prepare the quiche filling

Step 3

Thinly slice 2 medium zucchini horizontally into coin shaped slices. I try to make zucchini slices approx 1/8" thick.

Step 4

Dice the yellow onion. You will want approx 1 cup.

Step 5

In a large skillet or fry pan, melt 1/2c butter over medium heat. Add zucchini and onion and cook until tender while stirring occasionally.

Step 6

While veggies are cooking, crack 2 eggs into a large bowl. Using a fork or a whisk, beat eggs for approx 30 seconds.

Step 7

Grab a small bowl to mix a spice blend. Add 1/4t oregano, 1/4t sweet basil, 1/4 t garlic powder, 2T parsley flakes, 1/2 t salt, and 1/2 t pepper . Stir with a fork to combine spices, and pour the spice blend into the bowl of egg stirring until completely combined.

Step 8

Stir 2 cups of fresh grated mozzarella cheese into the egg mixture. Tip: I always recommend buying a block of mozzarella and grating it yourself vs buying pre shredded. Though convenient, the shredded cheese from the grocery store has a coating added to it to prevent it from clumping, but that coating also prevents it from melting well.

Step 9

Stir the cooked veggies into the large bowl as well and give everything a good stir until the veggies are completed coated in the egg mixture.

Step 10

Your pie crust should be fairly thawed by now. Use a fork to prick uncooked pie crust a few times. Smear 1.5 T of Dijon mustard onto the inside of pie crust. Smear some up the sides of the crust as well.

Step 11

Pour the quiche mixture from the large bowl into the pie crust.

Step 12

Bake at 375 degrees for 20-25 minutes or until center is cooked through and you have a slightly brown crust. Let cool for 5 minutes before cutting into it.

Step 13

Slice and serve. See full post for serving ideas.