Mushroom Crust Quiche
Rating:
☆☆☆☆☆ 0 votes0
Serves:
1 9-inch quiche
Prep:
15 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
3/4 lbfresh mushrooms, coarsely chopped
-
3 Tbspbutter, melted
-
1/2 csaltine crackers, finely crushed
-
3/4 cgreen onions, sliced
-
2 Tbspbutter, melted
-
2 cmonterey jack cheese, shredded
-
1 csmall-curd cottage cheese
-
3eggs, lightly beaten
-
1/4 tsppepper
-
1/4 tsppaprika
How to Make Mushroom Crust Quiche
- Saute 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.
- Saute onions in 2 tablespoons butter in the skillet for 1 minute. Sprinkle over the mushroom crust. Sprinkle shredded cheese over the onions. Set aside.
- Combine cottage cheese, eggs, and pepper, stirring well. Pour the cottage cheese mixture over the shredded cheese. Sprinkle with paprika.
- Bake, 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
