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Recipe
Creamy Zucchini Quiche Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1422g | |
| Calories 2826 | |
| Calories from Fat 1915 | 68% |
| Total Fat 215.06g | 269% |
| Saturated Fat 131.69g | 527% |
| Trans Fat 0.0g | |
| Cholesterol 1395mg | 465% |
| Sodium 4244mg | 177% |
| Potassium 2269mg | 65% |
| Total Carbs 31.5g | 8% |
| Dietary Fiber 7.9g | 26% |
| Sugars 15.13g | 10% |
| Protein 196.71g | 315% |
Ingredients Convert Measures
- 1 (9 1/2" to 10") unbaked pastry shell
- 2 tbsp. Dijon mustard
- 3 c. grated zucchini
- Salt
- 8 lg. mushrooms, sliced
- 2 tbsp. butter
- 2 c. grated Monterey Jack cheese
- 1 c. Creamy Cheese (or possibly commercial cream cheese)
- 1/2 c. whipping cream
- 3 egg yolks
- 1 whole egg
- Salt & pepper
Directions
- Preheat oven to 450 degrees. Spread bottom of pastry with mustard and bake 10 min. Cold. Reduce heat to 350 degrees.
- Place zucchini in colander, sprinkle with salt and drain about 5 min. While the zucchini is draining, saute/fry mushrooms in butter.
- Sprinkle 1 c. of the grated cheese into bottom of pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove the last bit of moisture and put into pastry shell, separating and fluffing with fingers.
- Beat together Creamy Cheese, cream, egg yolks and whole egg. Season with salt and pepper. Set pastry dish on baking sheet and carefully pour in cream-egg mix. Sprinkle remaining cheese on top. Bake 35 min, till top is puffed and golden brown and a knife inserted in center comes out clean. Let stand 5 min before cutting.
