Instructions: Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake 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 minutes; 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 milk. Beat until smooth.

Sprinkle half of the Swiss cheese over the pie crust. Layer the chicken, mushrooms, green onions and zucchini over the Swiss cheese. Sprinkle with the remaining 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.

Note:
The addition of cream cheese makes this quiche wonderfully rich and creamy in texture.

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