Creamy Zucchini Quiche

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* Exported from MasterCook *

Recipe By : Diana Bauer, Celebrate Low Carb

Serving Size : 6

Preparation Method

• 2 tablespoons Dijon mustard
• 3 cups zucchini — grated
• salt
• 8 large mushrooms — sliced
• 2 tablespoons butter
• 2 cups Monterey Jack cheese — grated
• 1 package cream cheese — (8 ounce)
• 1/2 cup whipping cream
• 2 egg yolks
• 1 egg
• salt and pepper — to taste

Spray a pie plate or quiche dish with nonstick spray.

Preheat the oven to 350 degrees.

Place the zucchini in a colander, sprinkle with salt, and let stand to drain for 5 minutes.

Saute the mushrooms in the butter. Sprinkle one cup of the Jack cheese in the bottom of the pie plate. Spoon mushrooms on top. Squeeze zucchini to remove the excess moisture. Place in the pie plate, separating and fluffing it with your fingers.

Beat together the mustard, cream cheese, cream, egg yolks and egg, season with salt and pepper. Place the pie plate on a baking sheet and carefully pour in the egg-cream mixture. Sprinkle the remaining Jack cheese on top.

Bake in a 350-degree oven for 45 minutes, or until the top is puffed and golden and a knife inserted in the center comes out clean.

Let stand for 5 minutes before cutting.

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Per Serving @ 6 (excluding unknown items): 427 Calories; 39g Fat (80.6% calories from fat); 16g Protein; 5g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 440mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

Per Serving @ 8 (excluding unknown items): 320 Calories; 29g Fat (80.6% calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.