Step 1

Mix the crust ingredients together with a meat fork or hand mixer. (The texture will be like Play-Doh.) Press into the bottom of a greased 9”x13” glass pan and prebake for 8 minutes at 350*F. When the crust is done baking, remove it from the oven and brush it with 2-3 tablespoons of yellow mustard. (I use a pastry brush.) You just need enough mustard for a thin layer over the crust.

Step 2

Sauté the onion and zucchini in the butter in a pan until tender. I cover the pan with a lid to hasten the cooking process but leave the lid cracked open to let moisture evaporate. When the veggies are tender, drain the excess liquid and let the veggie mixture cool a bit so it doesn’t scramble the eggs in the custard.

Step 3

the eggs, half and half, and seasonings together. Stir in the shredded cheese. Add the cooled onion/zucchini mixture and stir until homogenous. Pour the custard mixture over the prebaked and mustarded crust.

Step 4

at 350* for 35-40 minutes or until set. Let cool at least 10 minutes (to firm up) before cutting and serving. Salsa and sour cream to accompany the quiche would be great!