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6 servings
suggest servings
| 1 | each | pie shell (9 inch) | unbaked, 9 to 10 inch |
| 2 | tablespoons | dijon mustard | |
| 3 | cups | zucchini | grated |
| 1 | x | salt | |
| 8 | large | mushrooms | sliced |
| 2 | tablespoons | butter | |
| 2 | cups | monterey jack cheese | grated |
| 8 | ounces | cream cheese | |
| 1/2 | cup | whipped cream | |
| 2 | each | egg yolks | |
| 1 | each | egg | |
| 1 | x | salt and black pepper | to taste |
Spread the bottom of a pastry shell with mustard.
Bake in a 450 degrees F oven for 10 minutes.
Cool.
Reduce oven heat to 350 degrees F.
Place zucchini in colander, sprinkle with salt and drain 5 minutes.
Saute mushrooms in butter.
Sprinkle 1 cup of Jack cheese in the bottom of the pastry shell.
Spoon mushrooms on top.
Squeeze zucchini to remove excess moisture.
Place in shell, separating and fluffing with fingers.
Beat together 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 degrees F oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean.
Let stand 5 minutes before cutting.
| % Daily Value* | |
| Total Fat 26.0g | 41% |
| Saturated Fat 14.0g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 361mg | 15% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 17% | Vitamin C | 19% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I like this version of it but its too expensive and it deals with a lot of ingredients. I usually use relish, mayo, and vinegar. Recipeland version tastes better.
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