Mushroom Crust Quiche
Rating:
☆☆☆☆☆ 0 votes
Serves:
1 9-inch quiche
Prep:
15 Min
Cook:
45 Min
Method:
Bake
Ingredients
- 3/4 lb
- fresh mushrooms, coarsely chopped
- 3 Tbsp
- butter, melted
- 1/2 c
- saltine crackers, finely crushed
- 3/4 c
- green onions, sliced
- 2 Tbsp
- butter, melted
- 2 c
- monterey jack cheese, shredded
- 1 c
- small-curd cottage cheese
- 3
- eggs, lightly beaten
- 1/4 tsp
- pepper
- 1/4 tsp
- paprika
How to Make Mushroom Crust Quiche
- 1Saute mushrooms in 3 tablespoons melted butter in a large skillet over medium heat until tender. Add cracker crumbs; stir well. Press the mixture evenly on the bottom and up the sides of a 9-inch pieplate.
- 2Saute onions in 2 tablespoons butter in the skillet for 1 minute. Sprinkle over the mushroom crust. Sprinkle shredded cheese over the onions. Set aside.
- 3Combine cottage cheese, eggs, and pepper, stirring well. Pour the cottage cheese mixture over the shredded cheese. Sprinkle with paprika.
- 4Bake, uncovered, at 350° for 30 to 35 minutes or until set and lightly browned. Let stand 5 minutes before serving.
About Mushroom Crust Quiche
Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Diabetic
