9 inch pie shell
2 tbsp. Dijon mustard
2 c. shredded zucchini
Salt and pepper to taste
8 lg. sliced mushrooms
1/2 c. whipping cream
1/4 c. butter
2 c. Monterey Jack cheese, shredded
3 egg yolks, plus one whole egg
8 oz. cream cheese

Spread unbaked pastry shell with mustard, bake 10 minutes at 350 degrees. Sprinkle zucchini with salt and let drain while baking crust. After crust is baked, remove and place 1 cup Monterey cheese on bottom. Top with mushrooms that have been sauteed in 1/4 cup butter. Dribble the butter over the cheese. Squeeze dry zucchini, then separate and sprinkle it over the mushrooms and cheese. Beat the eggs and cream cheese, and whipping cream together until well blended, salt and pepper to taste. Pour over the zucchini. Dish will be full. Top with remaining 1 cup Monterey cheese. Bake until puffed and golden brown (approximately 30 minutes). Cool at least 5 minutes before slicing.

Note: A quiche baking dish is best or a 2 quart flat baking dish. If using a 9 inch pie plate, build up edges to help prevent spillage.