1/2 recipe Basic Pie Crust Dough — see recipe
3 medium zucchini — grated
1 teaspoon salt
4 green onions — chopped
1 cup fresh mushrooms — sliced
1 tablespoon butter
8 eggs
Freshly ground pepper — to taste 8 ounces cream cheese — softened
2 cups evaporated milk
2 cups Swiss cheese — shredded
1 cup cooked chicken — shredded
2 tablespoons chopped fresh basil
Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Ba ke at 350 degrees for 5 minutes or until partially browned; set aside.
Place the zucchini in a colander; sprinkle with salt. Drain for 20 to 30 minute s; squeeze out excess moisture.
Saute the green onions and mushrooms in the butter in a small skillet.
Beat the eggs and pepper in a mixer bowl, Add the cream cheese and evaporated m ilk. Beat until smooth.
Sprinkle half of the Swiss cheese over the pie crust. Layer the chicken, mushro oms, green onions and zucchini over the Swiss cheese. Sprinkle with the remaini ng Swiss cheese.
Pour the egg mixture over the layers. Top with fresh basil.
Bake at 350 degrees for I hour. Cool for 15 minutes before serving.
Authors Note:
The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.