Creamy Zucchini Quiche

Hello again!!!! Let's put up another plate on the table. Here is something a little lighter. Hmmm,
I know how can this be, just wait until you cut a slice for breakfast with your favorite cup of coffee or have it with your favorite dinner salad. For breakfast, lunch or dinner you will be looking for more. This makes 1 Quiche.


Creamy Zucchini Quiche

Ingredients

2 Tablespoons Dijon Mustard
3 cups grated Zucchini
8 Large Mushrooms sliced
2 Tablespoons Butter
2 cups Jack Cheese shredded
1 cup Cream cheese room temp.(cut into small cubes)
1/2 cup Milk
3 Egg Yolks
1 Whole Egg
1/8 Teaspoon White pepper
1 9 inch. Pie Shell cooked Half done.

Preheat oven to 350*

Take your grated zucchini put in a drainer sprinkle with salt let weep to remove some of water out about 15 Min's. Take your mushrooms and butter in sauce pan and saute until mushrooms have a little brown on them. If they are still wet drain them.Then take your mustard brush inside the bottom of pie crust,then place mushrooms in the bottom on the mustard, spread them out so that they are not on each other. In a mixing bowl put in milk, egg yolks, whole egg, cream cheese and pepper; whisk until cream cheese and eggs blend together. Take your pie crust put 1 cup of jack cheese spread on bottom cover, get your zucchini and 1/2 cup of cheese and mix together then put in to pie crust, don't push filling down. It must be even with pie crust edge. Next you take your batter and pour over your pie, don't let it go over the side,wait a few min's. so it can drain into the zucchini, it should be level with the crust again not over flowing, almost done. Sprinkle remainder of cheese over the top. Put in oven at 350* for about 35 Min's., top should be golden brown not to dark. Check center with toothpick it should not be wet but still moist; let set for 5 -6 Min's before cutting to serve.
(To reheat, I microwave. It's real easy for breakfast).