Delicious Creamy Zucchini Quiche
Yield
6 servingsPrep
20 minCook
55 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
unbaked, 9 to 10 inch |
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 3 | cups |
zucchini
grated |
|
|
salt
|
*
|
||
| 8 | large |
mushrooms
sliced |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
monterey jack cheese
grated |
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
whipped cream
|
|
| 2 | large |
egg yolks
|
*
|
| 1 | large |
eggs
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked, 9 to 10 inch |
|
| 3E+1 | ml |
dijon mustard
|
|
| 7.1E+2 | ml |
zucchini
grated |
|
| 1 | x |
salt
|
*
|
| 8 | large |
mushrooms
sliced |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
monterey jack cheese
grated |
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
whipped cream
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | 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.
