4 c. thinly sliced zucchini
1 c. chopped green onions
2 cloves garlic, minced
3 tbsp. butter
1/2 c. parsley
3/4 tsp. basil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 eggs, beaten
1 1/2 c. shredded Mozzarella cheese
2 tsp. Dijon mustard

Thaw crust if frozen. Line crust with double thickness of foil. Bake at 450 degrees for 5 to 7 minutes. Remove foil. Bake 5 to 7 minutes more. Remove crust and reduce oven to 375 degrees.

In large skillet, cook zucchini, onion and garlic in butter 10 minutes. Stir in seasonings. In bowl, combine egg, cheese and mustard. Stir in zucchini mixture. Pour into crust. Bake at 375 degrees for 20 to 25 minutes or until knife comes out clean. Let stand 10 minutes before cutting.

CREAM CHEESE CRUST:

1 (8 oz.) pkg. cream cheese
1 c. butter
1/4 c. whipping cream
3 c. flour
1 tsp. salt

Beat cream cheese and butter. Beat in whipping cream. Combine flour and salt. Stir into cheese mixture, kneading by hand until smooth. Chill dough thoroughly. Divide in half. On lightly floured board, roll 1/2 of dough to 12 inch circle. Transfer to quiche or pie dish. Trim to within 1/2 inch of edge. Roll edge under (don't crimp). Repeat with remaining dough. Use crusts immediately or freeze.