Ingredients
- 8 eggs
- 4 green onions (chopped)
- 3 zucchini (grated)
- 1/2 recipe basic pie crust dough see recipe
- 475 ml evaporated milk
- 250 gr swiss cheese (shredded)
- 140 gr chicken (cooked shredded)
- 230 ml cream cheese softened
- 85 gr mushrooms (fresh sliced)
- 14 gr butter
- 4 gr basil (chopped fresh)
- 3 gr salt
Line a 25 cm pie plate with the pie pastry, trimming and fluting the edge. Ba ke at 180ºC or 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 180ºC or 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.
