Mushroom Crust Quiche
Yield
1 piePrep
10 minCook
45 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
fresh, coarsely chopped |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 3 | large |
eggs
slightly beaten |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
fresh, coarsely chopped |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 3 | large |
eggs
slightly beaten |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 118 | ml |
bread crumbs
|
|
| 237 | ml |
cottage cheese
|
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
Melt butter in skillet, add mushrooms and sauté until golden, about 10 minutes.
Stir in bread crumbs, then pat into a 9 inch pie pan or divide among eight 4 inch tart pans.
Combine cheeses and remaining ingredients; spoon into prepared crust.
Bake at 350℉ (180℃) 35 to 45 minutes, until puffy and golden.
Cool about 10 minutes before serving.
Makes one 9 inch pie.
