Mushroom crust quiche (pjs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Mushrooms, coarsely chopped |
| 5 | tablespoons | Butter or Margarine |
| ½ | cup | Finely Crushed Saltine |
| Crackers | ||
| ¾ | cup | Chopped Green Onion |
| 2 | cups | (8 oz) Shredded Jack or |
| Swiss Cheese | ||
| 1 | cup | Small or Large Curd Cottage |
| Cheese | ||
| 3 | Eggs | |
| ¼ | teaspoon | Each, Cayenne and Paprika |
Directions
In a frying pan over medium heat, saute the mushrooms in 3 tablespoons of butter until limp. Stir in the crushed crackers, then turn into a well-greased 9-inch pie pan. Press mushroom mixture evenly over pan bottom and up the sides.
Melt remaining 2 tablespoons utter, add onions, and saute until limp.
Spread onions over crust; sprinkle evenly with the shredded cheese.
In a blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour into crust and sprinkle with paprika.
Bake in a 350 degree oven until a knife inserted in the center comes out clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting.
Serve this savory quiche with a fresh spinach or mixed green salad.