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Delicious Creamy Zucchini Quiche

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Submitted by feeneych

YIELD

6 servings

PREP

20 min

COOK

55 min

READY

75 min

Ingredients

1 1
EACH PIE SHELL (9 INCH)
unbaked, 9 to 10 inch
2 3E+1
TABLESPOONS ML DIJON MUSTARD
3 7.1E+2
CUPS ML ZUCCHINI
grated
1
X SALT *
8 8
LARGE LARGE MUSHROOMS
sliced
2 3E+1
TABLESPOONS ML BUTTER
2 473
CUPS ML MONTEREY JACK CHEESE
grated
8 231.2
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML WHIPPED CREAM
2 2
LARGE EACH EGG YOLKS *
1 1
LARGE EACH EGGS
1
X SALT AND BLACK PEPPER
to taste *

Directions

Spread the bottom of a pastry shell with mustard.

Bake in a 450℉ (230℃) oven for 10 minutes.

Cool.

Reduce oven heat to 350℉ (180℃).

Place zucchini in colander, sprinkle with salt and drain 5 minutes.

Sauté 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℉ (180℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 459 74% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 562mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 32g
Vitamin A 22% Vitamin C 19%
Calcium 34% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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