Creamy Zucchini Quiche

• 1 (10-inch) unbaked pastry shell
• 2 Tbsp. Dijon mustard
• 1 c. cream cheese
• 1/2 c. whipping cream
• 3 egg yolks
• 1 whole egg
• 2 c. grated Monterey Jack cheese
• 3 c. grated zucchini
• salt and pepper
• 8 large mushrooms, sliced
• 2 Tbsp. butter

1. Preheat oven to 450u0b0.
2. Spread bottom of pastry shell with mustard and bake 10 minutes.
3. Cool.
4. Reduce heat of oven to 350u0b0. Place zucchini in colander; sprinkle with salt and drain about 5 minutes.
5. While zucchini is draining, saute mushrooms in butter. Sprinkle one cup of the grated cheese into the bottom of the pastry shell.
6. Spoon mushrooms on top.
7. Squeeze zucchini to remove the last bit of moisture and put into pastry shell, separating and fluffing with fingers.
8. Beat together cream cheese, cream, egg yolks and whole egg.
9. Season with salt and pepper.
10. Set pastry dish on baking sheet and carefully put in cream-egg mixture. Sprinkle remaining cheese on top.
11. Bake 35 minutes, until top is puffed and golden and knife inserted into center comes out clean. Let stand 5 minutes before cutting.
12. Makes eight servings.

pastry shell, mustard, cream cheese, whipping cream, egg yolks, egg, grated monterey, zucchini, salt, mushrooms, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233067 (may not work)