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CHEESY MUSHROOM CRUST QUICHE
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8 oz. Mountainview Fresh Mushrooms
5 Tbl. butter, divided
¾ cup finely crushed soda crackers
¾ cup chopped green onions
2 cups grated Montery Jack cheese
1 cup small curd cottage cheese
3 eggs
¼ tsp. Cayenne pepper
2 Tbl. chopped fresh parsley
¼ tsp. Paprika
In a medium-size skillet sauté chopped Mushrooms over medium heat in 3 Tbl butter, until tender. Stir in crushed crackers and place into a well-greased 9 inch pie pan. Press mixture evenly over bottom and up sides to form crust. Preheat oven to 350 degrees.
Using the same skillet, melt remaining 2 Tbl of butter, add onions and sauté until limp. Spread onions over crust, sprinkle evenly with grated cheese. In a blender whirl the cottage cheese, eggs and pepper until smooth. Stir parsley into egg mixture. Pour into crust and sprinkle with paprika. Bake 25 – 30 min, or until knife inserted in the center comes out clean. Allow to stand 5 -10 min. before cutting.