To preparethe crust, sift together one and one-half cups of Bisquick, one-half teaspoon of oregano, and one teaspoon of dried basil in a mixing bowl. Place the Bisquick mixture into a food processor and add one-half cup of cold, cubed butter. Pulse until the mixture becomes crumbly. Gradually add three tablespoons of ice water and continue pulsing until the dough comes together.
Form the dough into a ball and refrigerate for thirty minutes.
Roll the dough into a disc shape on a lightly floured surface. Wrap in plastic and refrigeratefor an additional thirty minutes.
Preheat the oven to 375°F and lightly grease a nine-inch quiche pan or deep-sided pie dish.
To make the filling, melt three tablespoons of butter in a skillet over medium heat. Stir in one chopped onion, one teaspoon each of dried basil and oregano, and salt and pepper to taste. Cook until the onion becomes translucent and then add three cups of sliced zucchini. Continue cooking until the zucchini softens. In a mixing bowl, beat three eggs together with one-half cup of milk until well combined. Set aside.
Roll out the disc-shaped pie crust to approximately a twelve-inch round, so that when youplace it in the dish, the sides will overlap the rim. Pinch the edges of dough around the rim of the dish to create a scalloped pattern.
To assemble the quiche, evenly sprinkle two cups of grated mozzarella over the bottom of the crust, followed by the cooked vegetables. Pour the egg mixture over the vegetables and bake for thirty to thirty-five minutes or until the center of thequiche has set, and the crust is golden brown.
Let cool for fifteen minutes before slicing and enjoy!