Mushroom Crust Quiche
|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)|
|Thyme leaves||1⁄4 Teaspoon|
|Marjoram leaves||1⁄4 Teaspoon|
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.