Creamy Zucchini Quiche - cooking recipe

Ingredients

1 unbaked pastry shell (9 to 10 inches)
2 tablespoons Dijon mustard
3 cups grated zucchini
salt
8 large mushrooms, sliced
2 tablespoons butter
2 cups grated monterey jack cheese
1 (8 ounce) package cream cheese
1/2 cup whipping cream
2 egg yolks
1 egg
salt and pepper

Preparation

Preheat oven to 450.
Spread the bottom of the pastry shell with the mustard and bake for 10 minutes.
Cool.
Reduce oven heat to 350.
Place zucchini in colander, sprinkle with salt and drain for 5 minutes.
Saute the mushrooms in butter.
Sprinkle one cup of Jack cheese in the bottom of the pastry shell.
Spoon mushrooms on top.
Squeeze zucchini to remove the excess moisture.
Place in the shell, separating and fluffing with fingers.
Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper.
Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture.
sprinkle the remaining Jack cheese on top.
Bake in a 350-degree oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean.
Let stand for 5 minutes before cutting.