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Mushroom crust Quiche

Veggie.Lover's picture
  Butter/Margarine 5 Tablespoon
  Mushrooms 1⁄2 Pound, coarsely chopped
  Fine dry whole wheat bread crumbs 1⁄3 Cup (5.33 tbs)
  Wheat germ 2 Tablespoon
  Chopped green onions and tops 3⁄4 Cup (12 tbs) (8 Whole)
  Shredded swiss cheese/Jack cheese 8 Ounce (2 Cups)
  Cottage cheese 1 Cup (16 tbs)
  Eggs 3
  Thyme leaves 1⁄4 Teaspoon
  Marjoram leaves 1⁄4 Teaspoon
  Paprika To Taste

In a wide frying pan over medium heat, melt 3 tablespoons of the butter.
Add mushrooms and cook until limp.
Remove pan from heat and stir in bread crumbs and wheat germ.
Turn into a well-greased 9-inch pie pan and press evenly onto bottom and sides.
In the same pan, melt the remaining 2 tablespoons butter.
Add onions and cook until soft.
Spread onions over crust and sprinkle evenly with shredded cheese.
In a blender or food processor, whirl cottage cheese, eggs, thyme, and marjoram until smooth.
Pour into crust and sprinkle with paprika.
Bake in a 350° oven for 25 to 30 minutes or until a knife inserted in center comes out clean.
Let stand on a wire rack for 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2323 Calories from Fat 1342

% Daily Value*

Total Fat 153 g234.7%

Saturated Fat 87.3 g436.6%

Trans Fat 0 g

Cholesterol 1026.9 mg342.3%

Sodium 2006.6 mg83.6%

Total Carbohydrates 111 g37.1%

Dietary Fiber 15.4 g61.6%

Sugars 24.3 g

Protein 135 g269.6%

Vitamin A 220.2% Vitamin C 122.1%

Calcium 235.7% Iron 75.8%

*Based on a 2000 Calorie diet

Mushroom Crust Quiche Recipe