Zucchini Tarta (Quiche)

Zucchini Tarta (quiche)

Katrina Sandgren - Lehi, UT

This is a great recipe for our family because I can get the kids to eat vegetables, since they are covered in cream and cheese. I usually don't make the crust because of the extra time and calories. It's really good even without it but the crust makes it extra good. I only do the crust for special occasions. I serve it for dinner at home, but I have also served it at brunches and as an appetizer. 

Serves 8 -10

Ingredients

Pastry

1 1/3 cups unbleached all-purpose flour

½ cup chilled unsalted butter, cut into 8 pieces

1 tsp salt

1 tbsp sugar

¼ cup ice water

Filling

3 cups (12 oz) grated zucchini

salt

2 tbsp unsalted butter

8 large mushrooms, sliced

2 cups (8 oz) grated Monterrey jack cheese

1 package cream cheese (8 oz) at room temperature

1 cup heavy cream

2 egg yolks

1 egg

salt and pepper to taste

Instructions

To make the pastry, place the flour, butter, salt and sugar in a food processor and pulse until mixture resembles coarse meal. Add water while machine is still running until dough forms a ball. Or, by hand, combine flour, sugar and salt in a large bowl. With a fork, two knives or a pastry blender, cut butter until mixture resembles coarse meal. Add water gradually until a smooth ball is formed. Chill dough if not using immediately, or roll out on a lightly floured board into a circle 14 in. in diameter. Line 10 in quiche pan or pie pan with the dough.

Preheat oven to 450 degrees. Use a fork to prick the dough to prevent bubbles while baking. Bake for 10 minutes and remove. Reduce oven to 350 degrees.

Squeeze some of the water/juices for the zucchini after grating. Sprinkle with salt. In a medium skillet, heat the butter over medium heat; add mushrooms and sauté until soft; set aside. Sprinkle one half of the cheese over the bottom of the pastry shell; top with sautéed mushrooms. Sprinkled drained zucchini evenly over the mushrooms. In a medium bowl with an electric mixer, beat together the cream cheese, cream, yolks and egg until smooth.  Add salt and pepper.  Slowly pour the mixture over the zucchini. Sprinkle remaining cheese over all and bake until top is golden and knife comes out clean, about 45 minutes. Let sit 5 minutes before serving.