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Zucchini and Bacon Quiche

    1 (8 ounce) can refrigerated crescent dinner rolls
    2 tablespoons mustard
    6 pieces bacon
    3 cups zucchini, finely chopped
    2 onions, chopped
    3 eggs, beaten
    8 ounces mozzarella cheese
    2 tablespoons parsley
    1/2 teaspoon garlic powder
    1/4 teaspoon oregano
    1/2 teaspoon dried basil

  Unfold crescent rolls and place in pie plate, forming a crust. Spread
 mustard on the bottom of the pie crust.

  Cook bacon. Set aside. Saute onion and zucchini in bacon grease.
 Meanwhile, in a large bowl, mix eggs, spices and cheese. Crumble bacon
 and add to egg mixture. When zucchini is soft, add to egg mixture. Mix
 well. Pour into prepared pie plate. Bake in preheated 375F oven for
 25-30 minutes.