Mushroom Crust Quiche

Mushroom Crust Quiche

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Lynette !


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


☆☆☆☆☆ 0 votes

1 9-inch quiche
15 Min
45 Min


  • 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
  • 1/4 tsp

How to Make Mushroom Crust Quiche


  1. 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.
  2. 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.
  3. Combine cottage cheese, eggs, and pepper, stirring well. Pour the cottage cheese mixture over the shredded cheese. Sprinkle with paprika.
  4. Bake, 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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