02In a large sauté pan, melt butter over medium-low heat. Sauté zucchini and onion until zucchini is tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
03 In a large bowl, stir together eggs, cheese, and vegetable mixture.
04Spread mustard over the bottom of unbaked pie crust. Pour in vegetable mixture.
05Bake for 35 to 40 minutes, or until a knife inserted in the center of the quiche comes out clean. Let stand 10 minutes before cutting.