Zucchini Quiche

4 eggs
8 cups (6) zucchini, thinly sliced
1 onion, thinly sliced
3 Tab butter
2 cups mozzarella cheese shredded
2 tea Dried parsley
0.5 tea Garlic powder
0.5 tea oregano
0.5 tea Dried basil
0.5 tea Salt
0.25 tea Pepper
2 tea mustard
2 frozen pie crusts, deep dish

In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly
In a large bowl, whisk eggs and seasonings until blended. Stir in the cheese and zucchini-onion mixture.
Spread mustard over pastry shell; add filling.
Bake on a lower oven rack for 30 minutes. Let cool.