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Creamy Zucchini Quiche
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Recipe Information
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
  • 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
  • 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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