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Creamy Zucchini Quiche Recipe

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This recipe for Creamy Zucchini Quiche is from The Cooking Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9 1/2 by 10" unbaked pastry shell
2Tbl Dijon mustard
3 cups grated zucchini
Salt
8 large mushrooms, sliced
2 Tbl. Butter
2 cups grated Monterey Jack cheese
1 cup Cream cheese
1/2 cup whipping cream
3 egg yolks
1 whole egg
S&P
Directions:
Directions:
Preheat oven to 450ºF Spread bottom of pastry shell with mustard and bake 10 min. Cool. Reduce heat to 350ºF.
Place zucchini in colander,sprinkle with salt and drain about 5 min. While zucchini is draining,saute mushrooms in butter.
Sprinkle 1 cup of grated cheese into bottom of pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove moisture and put into pastry shell,separating and fluffing with fingers.
Beat together cream cheese,cream,yolks and whole egg. Season with S&P. Set pastry dish on baking sheet and carefully pour in cream/egg mixture. Sprinkle remaining cheese on top. Bake 35 minutes until top is puffed and golden and a knife inserted in center comes out clean. Let stand 5 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes plus baking
Personal Notes:
Personal Notes:
This sounds delicious. To update it a little I would probably throw some chopped fresh herbs in there or on top. Chives, tarragon ,parsley..any would work. Also it sounds very "cheesy" so I might even cut back a little on the cheese .:)

 

 

 

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