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.

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