Italian-Zucchini Quiche

pastry for one 10-inch pie
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup butter or margarine, melted
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
2 eggs, beaten
2 cups (8 ounces) shredded Muenster cheese
2 teaspoons Dijon mustard

Line a 10-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 F. for 3 minutes; remove from oven, and prick pastry again with fork. Bake an additional 5 minutes. Saute zucchini and onion in butter in a large skillet until tender. Stir in parsley, salt, garlic powder, basil, and oregano. Combine eggs and cheese; stir into vegetable mixture. Spread pastry with mustard. Pour vegetable mixture into pastry shell. Bake at 375 F. for 20 minutes or until set. Let stand 10 minutes before serving.