PJ's Mushroom Crust Quiche
by Tonya Roberts
SERVINGS
4 servings scale / convert
INGREDIENTS
1/2 lb. mushrooms, coarsely chopped
5 tbsp. butter or margarine
1/2 cup finely crushed saltine crackers
3/4 cups chopped green onion
2 cups (8 oz. each) shredded Jack or Swiss cheese
1 cup sm. or large curd cottage cheese
3 eggs
1/4 tsp. cayenne
1/4 tsp. paprika
INSTRUCTIONS
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°F 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.
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TAGS
breakfast, main courses, quiche add tags
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