Cheesy Zucchini Quiche

2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 large onion, thinly sliced
3 tablespoons butter
3 Eggs
3/4 cup heavy cream
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) Cheddar cheese
2 teaspoons prepared mustard
2 pastry shells (9 inches)

In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, heavy cream, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.

Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

Makes 2 quiches.