Zucchini Bacon Quiche

Ingredients

• 9 inch pie crust (or frozen pastry sheet)
• 2 tablespoons butter (or 4 tbs if you omit the bacon) 
• 2 thinly sliced medium zucchinis
• 1 thinly sliced medium onion
• 5 strips bacon (can omit... or... add more if you prefer...)
• 5 eggs
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 3/4 cup (6 oz) shredded mozzarella cheese and 3/4 cup shredded Swiss, Gruyère or Cheddar cheese
• 2 teaspoons mustard

Directions

• Preheat oven to 400°
• Unroll pastry sheet into a 9-in. pie plate
• Spread mustard over pastry shell
• In a large skillet, fry bacon until done, remove & crumble into pieces
• To leftover bacon grease in skillet, add butter and melt over medium heat 
• Add zucchini and onion and stir until tender
• Stir crumbled bacon back in
• Cover pastry bottom with vegetable bacon mixture
• In a large bowl, whisk eggs and seasonings until blended 
• Stir in shredded cheese
• Spread egg cheese mixture over top of vegetable mixture
• Bake on a lower oven rack 40 minutes (until knife inserted near center comes out clean)

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