1 (9 1/2" to 10") unbaked pastry shell
2 tbsp. Dijon mustard
3 c. grated zucchini
Salt
8 lg. mushrooms, sliced
2 tbsp. butter
2 c. grated Monterey Jack cheese
1 c. Creamy Cheese (or commercial cream cheese)
1/2 c. whipping cream
3 egg yolks
1 whole egg
Salt & pepper

Preheat oven to 450 degrees. Spread bottom of pastry with mustard and bake 10 minutes. Cool. Reduce heat to 350 degrees.

Place zucchini in colander, sprinkle with salt and drain about 5 minutes. While the zucchini is draining, saute mushrooms in butter.

Sprinkle 1 cup of the grated cheese into bottom of pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove the last bit of moisture and put into pastry shell, separating and fluffing with fingers.

Beat together Creamy Cheese, cream, egg yolks and whole egg. Season with salt and pepper. Set pastry dish on baking sheet and carefully pour in cream-egg mixture. Sprinkle remaining cheese on top. Bake 35 minutes, until top is puffed and golden and a knife inserted in center comes out clean. Let stand 5 minutes before cutting.