Creamy Zucchini Quiche
- Number of Servings: 12
Ingredients
1 9 1/2" or 10" baked pastry shell2 TBS dijon mustard (I use the grain mustard instead -packs a real punch)3 cups grated zucchini8 large sliced mushrooms2 TBS butter2 cups grated monterey jack cheese1 8oz package soften cream cheese1/2 cup whipping cream2 egg yolks1 eggsalt & pepper to taste
Place shell in oven pie dish or use homemade dough and spread out in 11 x 9 pan. Spread bottom of pastry shell with mustard. Bake in a 450 degree oven for 10 minutes. Reduce heat to 350. Place zucchini in colander and sprinkle with salt and drain 5 minutes. Saute mushrooms in butter. Sprinkle one cup of cheese in bottom of pastry shell. Spoon mushroom on top. Squeeze zucchini to remove excess moisture. Place in shell, spreading and fluffing with fingers. Beat together cream cheese, cream, egg yolks and egg and season with salt an pepper. Place pastry dish on baking sheet and carefully pour in egg cream mixture. Sprinkle with remaining cheese on top. Bake in 350 degree oven for 45-60 minutes, until top is puffed and golden and knife inserted in center comes out clean. Let stand 5 mins before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user FRAUCHING.
Number of Servings: 12
Recipe submitted by SparkPeople user FRAUCHING.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 23.8 g
- Cholesterol: 109.3 mg
- Sodium: 181.3 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.8 g
- Protein: 8.1 g
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