Mushroom Crust Quiche

Mushroom Crust Quiche Recipe

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Lynette !


A quiche that puts the mushrooms in the crust instead of in the quiche!


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1 9-inch quiche
15 Min
45 Min


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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
eggs, lightly beaten
1/4 tsp
1/4 tsp

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.

Printable Recipe Card

About Mushroom Crust Quiche

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Diabetic

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