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pastry shell mustard zucchini salt mushrooms butter grated Monterey cream cheese whipping cream egg yolks egg salt
Viewed: 43 - Published at: 5 years agoIngredients
- 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
Method
- 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.
