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CREAMY ZUCCHINI QUICHE




List of Ingredients



• 1 FROZEN DEEP DISH PIE CRUST
  
• 2 TABLESPOONS DIJON MUSTARD
  
• 3 CUPS GRATED ZUCCHINI
  
• SALT
  
• 8 LARGE SLICED MUSHROOMS
  
• 2 TABLESPOONS BUTTER
  
• 2 CUPS GRATED MONTEREY JACK CHEESE
  
• 8 OUNCE PACKAGE CREAM CHEESE
  
• 1/2 CUP WHIPPING CREAM
  
• 2 EGG YOLKS +1 WHOLE EGG
  
• SALT AND PEPER TO TASTE
  






Instructions



1. PREHEAT OVEN TO 450°.
   
2. SPREAD THE DIJON MUSTARD ON THE BOTTOM OF THE PIE SHELL AND BAKE IN THE OVEN FOR 10 MINUTES. REMOVE FROM OVEN AND SET ASIDE.
   
3. REDUCE OVEN TEMPERATURE TO 350°.
   
4. PLACE ZUCCHINI IN A COLANDER, SPRINKLE WITH SALT AND DRAIN FOR 5 MINUTES. SET ASIDE
   
5. SAUTEE MUSHROOMS IN BUTTER TILL TENDER. SET ASIDE
   
6. SPRINKLE ONE CUP OF CHEESE IN THE BOTTOM OF THE PIE SHELL. SPOON MUSHROOMS ON TOP. SQUEEZE ZUCCHINI TO REMOVE THE EXCESS MOISTURE. SPRINKLE ZUCCHINI INTO PIE CRUST FLUFFING WITH FINGERS.
   
7. BEAT THE CREAM CHEESE, CREAM, EGG YOLK AND EGG, SEASON WITH SALT AND PEPPER.
   
8. PLACE THE PIE PLATE ON A BAKING SHEET AND CAREFULLY POUR IN EGG CREAM MIXTURE. SPRINKLE THE REMAINING CHEESE ON TOP.
   
9. BAKE FOR 45 MINUTES UNTIL TOP IS PUFFED AND GOLDEN AND A KNIFE INSERTED IN CENTER COMES OUT CLEAN. LET STAND FOR 5 MINUTES BEFORE SERVING.
   






Final Comments


THIS QUICHE IS EXTREMELY DELICIOUS AND RICH.

ENJOY!