Ingredients:

Directions:

1. In large skillet over medium-high heat, cook zucchini and onions in butter until tender, about 8 minutes.  Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture.
2. Separate dough into 8 triangles.  Place in ungreased 10-inch pie pan, 12x8-inch (2 quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust.  Firmly press perforations to seal.  Spread crust with mustard.  Pour egg mixture evenly into crust-lined pan.
3. Bake at 375° for 18-22 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes before serving.

Tips:

1. If using 12x8-inch baking dish, unroll dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust.  Firmly press perforations to seal.  Continue as directed above.
2. Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.
3. I have also made this using a can of refrigerated biscuits instead of the crescent rolls.