Source:

Debra K

Serves/Makes:6 or more

Ingredients

• 9-1/2 or 10-inch unbaked pastry shell
• 2 Tbs (30 ml). Dijon mustard
• 3 cups (700 ml) grated zucchini
• salt
• 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

Preparation

• 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.

Comments

Adapted from The Best of Bon Appetit