Mushroom Crust Quiche
|Mushrooms||1⁄2 Pound, coarsely chopped|
|Crushed saltine crackers||1⁄2 Cup (8 tbs) (Finley Crushed)|
|Chopped green onions||3⁄4 Cup (12 tbs)|
|Shredded jack cheese/Swiss cheese||8 Ounce (2 Cups)|
|Cottage cheese||1 Cup (16 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
In a frying pan over medium heat, melt 3 tablespoons of the butter.
Add mushrooms and cook until soft; stir in crushed crackers.
Turn mixture into a well-greased 9-inch pie pan and press evenly into pan bottom and up the sides.
In same frying pan over medium heat, melt remaining 2 tablespoons butter.
Add onions and cook until soft.
Spread onions over mushroom crust; sprinkle evenly with shredded cheese.
In a blender, whirl cottage cheese, eggs, and cayenne until smooth.
Pour into crust and sprinkle with paprika.
Bake in a 350° oven for 20 to 25 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes.