Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My mom always made this; I'm pretty sure she got it from a newspaper in the early '60s. It's a fantastic quiche and a great base recipe for improvising on. And, like most quiches, it can easily be made gluten-free. Note: I've found that the moisture level can vary quite a bit (mostly because of variations in cottage cheese) and that makes the cooking time vary. So it can take as long as 45 minutes to bake.

Ingredients Nutrition

Directions

  1. Preheat over to 350°F.
  2. Saute the mushrooms in the butter until they're limp and much reduced in volume.
  3. Stir in the crushed crackers, then press the mixture evenly into a greased (I use ghee) 8x8 pan or a 9-inch pie pan. (Don't worry about going up the sides.).
  4. In a blender, mix the cottage cheese, eggs, and cayenne until smooth. Pour the mix into a bowl and stir in the scallions and the grated cheese.
  5. Pour everything onto the mushroom crust.
  6. Sprinkle with paprika.
  7. Bake for 25 to 35 minutes, until a knife inserted in the center comes out clean.
  8. Let it rest for 15 minutes before you cut it.

Reviews

(1)
Most Helpful

Soooooo yummy! Thanks for posting!

reggiecs March 18, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a