Mushroom crust Quiche Recipe
Ingredients
| Butter/Margarine | 5 Tablespoon | |
| 1/2 pound mushrooms, coarsely chopped | ||
| 1/3 cup fine dry whole wheat bread crumbs | ||
| Wheat germ | 2 Tablespoon | |
| Onions | 3/4 Cup (16 tbs), chopped | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| Cottage cheese | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| 1/4 teaspoon each thyme and marjoram leaves | ||
| Paprika | ||
Directions
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.
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.
Chef
