Creamy zucchini quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-to-10 inch unbaked pastry shell | |
| 2 | tablespoons | Dijon mustard |
| 3 | cups | Grated zucchini |
| Salt | ||
| 8 | larges | Mushrooms; sliced |
| 2 | tablespoons | Butter |
| 2 | cups | Grated Monterey Jack cheese |
| 1 | pack | (8-oz) cream cheese |
| ½ | cup | Whipping cream |
| 2 | Egg yolks | |
| 1 | Egg | |
| Salt and pepper to taste | ||
Directions
Spread the bottom on a pastry shell with mustard and bake in a 450 oven for 10 minutes. Cool. Reduce oven heat to 350. Place zucchini in colander, sprinkle with salt and drain for 5 minutes. Saute the mushrooms in butter.
Sprinkle one cup of Jack cheese in the bottom of the pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove the excess moisture. Place in the shell, separating and fluffing with fingers. Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper. Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture.
Sprinkle the remaining Jack cheese on top. Bake in a 350 oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean. Let stand for 5 minutes before cutting. VERY RICH!! Recipe by: Lisa
Posted to MC-Recipe Digest by MeLizaJane <MeLizaJane@...> on Apr 30, 1998