Creamy Zucchini Quiche
Dijon mustard, lots of zucchini with mushrooms, Monterey Jack cheese, and cream cheese to make it creamy.
2 tablespoons Dijon mustard
3 cups grated zucchini
8 large sliced mushrooms
2 tablespoons butter
2 cups grated Monterey Jack cheese
1 package (8 ounce) cream cheese
1/2 cup whipping cream
2 egg yolks
Salt and black pepper to taste
Spray a pie plate or quiche dish with nonstick spray. Preheat the oven to 350 degrees.
Place the zucchini in a colander, sprinkle with salt, and let stand to drain for 5 minutes.
Saute the mushrooms in the butter. Sprinkle one cup of the Jack cheese in the bottom of the pie plate. Spoon mushrooms on top. Squeeze zucchini to remove the excess moisture. Place in the pie plate, separating and fluffing it with your fingers.
Beat together the mustard, cream cheese, cream, egg yolks and egg, season with salt and pepper. Place the pie plate on a baking sheet and carefully pour in the egg-cream mixture. Sprinkle the remaining Jack cheese on top.
Bake in a 350-degree oven for 45 minutes, or until the top is puffed and golden and a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Recipe make 6 servings
427 Calories; 39g Fat (80.6% calories from fat); 16g Protein; 5g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 440mg Sodium.