1 unbaked pastry shell (9-10")
2 tbsp. Dijon mustard
3 c. grated zucchini
Salt
8 lg. mushrooms, sliced
2 tbsp. butter
2 c. grated Monterey Jack cheese
1 (8 oz.) pkg. cream cheese
1/2 c. whipped cream
2 egg yolks
1 egg
Salt & pepper to taste

Spread the bottom of a pastry shell with mustard. Bake in a 450 degree oven for 10 minutes. Cool. Reduce oven heat to 350 degrees. Place zucchini in colander, sprinkle with salt and drain 5 minutes. Saute mushrooms in butter. Sprinkle 1 cup of Jack cheese in the bottom of the pastry shell.

Spoon mushrooms on top. Squeeze zucchini to remove excess moisture. Place in shell, separating and fluffing with fingers. Beat together cream cheese, cream, egg yolks and egg, season with salt and pepper. Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture. Sprinkle the remaining Jack cheese on top.

Bake in a 350 degree oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean. Let stand 5 minutes before cutting. Very rich.

Makes 6 servings.