Zutaten für Creamy Zucchini Quiche
- 1 unbaked pastry shell
- 1 tablespoon Dijon mustard
- sliced zucchini
- 1 teaspoon salt
- sliced mushrooms
- 1 tablespoon butter
- 1 ½ cups shredded Monterey Jack cheese
- softened cream cheese
- heavy cream
- egg yolks
- 1 whole egg
- salt and pepper to taste
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Zubereitung von Creamy Zucchini Quiche
- Preheat oven to 450°F (232°C).
- Spread 1 tablespoon of Dijon mustard on the bottom of the pre-made pie crust.
- Bake for 10 minutes.
- Remove from oven and let cool slightly.
- Reduce oven temperature to 350°F (177°C).
- Place sliced zucchini in a colander, sprinkle with 1 teaspoon salt, and let drain for 5 minutes.
- While zucchini drains, sauté sliced mushrooms in 1 tablespoon of butter until softened. Set aside.
- Sprinkle 1 cup of shredded Monterey Jack cheese into the cooled pie crust.
- Spoon the sautéed mushrooms over the cheese.
- Squeeze the zucchini to remove excess moisture. Gently place zucchini slices in the pie crust, fluffing with your fingers to distribute evenly.
- In a medium bowl, beat together softened cream cheese, heavy cream, egg yolks, and 1 whole egg. Season with salt and pepper to taste.
- Carefully pour the egg-cream mixture over the zucchini and mushrooms in the pie crust.
- Sprinkle the remaining ½ cup of shredded Monterey Jack cheese on top.
- Place the pastry dish on a baking sheet to catch any spills. Bake for 45 minutes, or until the top is puffed and golden brown, and a knife inserted into the center comes out clean.
- Let stand for 5 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
93g
Carbs
4g
