Mushroom Crust Quiche Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
DishMain Ingredient
Interest Group

Ingredients

 Butter/Margarine5 Tablespoon
 Mushrooms1⁄2 Pound, coarsely chopped
 Crushed saltine crackers1⁄2 Cup (8 tbs) (Finley Crushed)
 Chopped green onions3⁄4 Cup (12 tbs)
 Shredded jack cheese/Swiss cheese8 Ounce (2 Cups)
 Cottage cheese1 Cup (16 tbs)
 Eggs3
 Ground red pepper1⁄4 Teaspoon
 Paprika1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1875 Calories from Fat 1291

% Daily Value*

Total Fat 147 g226%

Saturated Fat 85.6 g427.9%

Trans Fat 0 g

Cholesterol 1018.3 mg

Sodium 2618.8 mg109.1%

Total Carbohydrates 42 g13.9%

Dietary Fiber 8.8 g35.2%

Sugars 18.4 g

Protein 105 g209.6%

Vitamin A 238.6% Vitamin C 120.9%

Calcium 200.3% Iron 41.4%

*Based on a 2000 Calorie diet

Directions

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.
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