A delightful savory tart featuring zucchini and cheese, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
In a skillet, melt the butter over medium heat. Add the sliced zucchini and chopped onion, and sauté until tender, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the parsley, salt, pepper, garlic powder, basil, and oregano into the skillet with the vegetables.
Taste the mixture and adjust seasoning if needed.
In a mixing bowl, beat the eggs and mix in the shredded mozzarella cheese.
Ensure the eggs are well beaten for a uniform mixture.
Combine the egg mixture with the cooked vegetables, stirring until well blended.
Let the vegetables cool slightly before mixing to avoid cooking the eggs prematurely.
Press the pie crust into a pie pan, spreading it evenly across the bottom and up the sides.
Use a fork to prick the bottom of the crust to prevent bubbling.
Spread the mustard evenly over the bottom of the pie crust.
This adds a tangy flavor that complements the filling.
Pour the vegetable and egg mixture into the prepared pie crust.
Spread the filling evenly for uniform baking.
Bake in the preheated oven for 18-20 minutes, or until the filling is set and the crust is golden brown.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the tart cool for 10 minutes before slicing into wedges and serving.
This resting time allows the filling to set, making it easier to slice.
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