Creamy zucchini quiche

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Pate Brisee:
1-1/3 cups all-purpose flour
1/2 cup unsalted butter, chilled and cut into 8 pieces
1 tsp. salt
1 Tbsp. sugar
1/4 cup ice water

2 Tbsp. dijon mustard
3 cups grated zucchini
8 large mushrooms, sliced
2 Tbsp. unsalted butter
2 cups grated Monterey Jack cheese
1 8-ounce package cream cheese
1 cup heavy cream
2 egg yolks
1 whole egg
Salt and pepper to taste

To make the pastry: 
Put all the ingredients except the water into the work bowl of a food processor fitted with the steel knife.  Process until the mixture has the consistency of coarse meal.  With the machine running, pour the ice water through the feed tube in a steady stream.  Stop processing as soon as the dough forms a ball.  This dough may be used immediately or wrapped in plastic and chilled.  Roll out dough and line a l0-inch quiche pan with it. 

To assemble quiche:  Preheat oven to 450°.  Spread the bottom of the pastry shell with the mustard and bake l0 minutes.  Reduce heat to 350°.  Place the zucchini in colander, sprinkle with salt and drain about 5 minutes.  While zucchini is draining, saute mushrooms in the butter.  Sprinkle 1 cup of  cheese into the bottom of the shell.  Spoon the mushrooms on top of the cheese.  Squeeze the zucchini to remove the last bit of moisture and put over the mush- rooms, separating and fluffing it . Beat together the cream cheese, cream, egg yolks, and whole egg.  Season with salt and pepper.  Place quiche pan on baking sheet and carefully pour in the egg-cream mixture.  Sprinkle the remaining cheese on top.  Bake for 45 minutes until the top is puffed and golden and a knife inserted in the center comes out clean.  Let stand 5 minutes before cutting.

Makes 1 ten-inch quiche