Print Friendly Recipe
- Debra K
Serves/Makes:6 or more
- 9-1/2 or 10-inch unbaked pastry shell
- 2 Tbs (30 ml). Dijon mustard
- 3 cups (700 ml) grated zucchini
- 8 large mushrooms, sliced
- 2 Tbs (30 ml). butter
- 2 cups (475 ml) grated Monterey Jack cheese
- 1 cup (225 ml) cream cheese (softened)
- cup whipping cream
- 3 egg yolks
- 1 whole egg
- salt and pepper
- Preheat oven to 450 degrees (225 C.).
- Spread bottom of pastry shell with mustard and bake 10 minutes; cool.
- Reduce heat to 350 degrees (175 C.).
- Place zucchini in colander, sprinkle with salt and drain about 5 minutes.
- While the zucchini is draining, saute the mushrooms in butter.
- Sprinkle 1 cup (225 ml) of the grated cheese into the bottom of the pastry shell.
- Spoon mushrooms on top.
- Squeeze zucchini to remove the last bit of moisture and put into pastry shell, separating and fluffing with fingers.
- Beat together cream cheese, cream, egg yolks, and whole egg.
- Season with salt and pepper.
- Set pastry dish on baking sheet and pour in cream-egg mixture.
- Sprinkle remaining cheese on top.
- Bake 35 minutes or more, until knife comes out clean.
- Let stand 5 minutes before cutting.
- Adapted from The Best of Bon Appetit
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