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Categories:
shell zucchini salt green onions mushrooms butter eggs black pepper cream cheese milk Swiss cheese chicken basil
Viewed: 60 - Published at: 9 years agoIngredients
- 10 inch pie shell (9 inch) dough
- 3 medium zucchini grated
- 1 teaspoon salt
- 4 green onions chopped
- 1 cup mushrooms fresh, sliced
- 1 tablespoon butter
- 8 large eggs
- 1 x black pepper to taste
- 8 ounces cream cheese softened
- 2 cups evaporated milk
- 2 cups swiss cheese
- 1 cup chicken shredded
- 2 tablespoons basil fresh, chopped
Method
- Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge.
- Bake at 350F (180C) for 5 minutes or until partially browned; set aside.
- Place the zucchini in a colander; sprinkle with salt.
- Drain for 20 to 30 minutes, squeeze out excess moisture.
- Saute the green onions and mushrooms in the butter in a small skillet.
- Beat the eggs and pepper in a mixer bowl, Add the cream cheese and evaporated m ilk.
- Beat until smooth.
- Sprinkle half of the Swiss cheese over the pie crust.
- Layer the chicken, mushro oms, green onions and zucchini over the Swiss cheese.
- Sprinkle with the remaini ng Swiss cheese.
- Pour the egg mixture over the layers.
- Top with fresh basil.
- Bake at 350F (180C) for 1 hour.
- Cool for 15 minutes before serving.
