Let's Have Brunch - Zucchini Quiche

From Taste of Home contributor, Karen Howard, Lakeville, MA, this cheesy and tangy quiche is sure to be a hit at your next brunch. It is easy to prepare and ready in about an hour. Her tip to spread mustard on the bottom of the crust adds another layer of flavor. I used Dijon mustard and it was great!

Zucchini Quiche

Dough for single crust pie

3 tablespoons butter

4 cups thinly sliced zucchini (about 3 medium)

1 large onion, thinly sliced

2 large eggs, room temperature

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

2 cups shredded mozzarella

2 teaspoons prepared mustard (I used Dijon mustard)

1. Preheat oven to 400 degrees. On a lightly floured surface roll dough to a 1/8" thick circle; transfer to a 9-inch pie plate. Trim crust to 1/2 inch beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
3. Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
4. Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Leet stand 10 minutes before cutting.

Creator note: Put together your pastry dough the night before and put it in the fridge until morning. That rest time will give the quiche a more tender crust.