Mushroom Crust Quiche

Submitted by Nancy G.

"Serve this quiche with a fresh fruit for a wonderful meal. For something different, you can change up the cheese -- Monterey jack with green chilies, diced ham with Cheddar or bacon bits, sauteed onions and Jarlsberg."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 tablespoons butter
• 1⁄4 teaspoon garlic powder
• 8 ounces mushrooms, chopped
• 1⁄2 cup saltine crumbs
• 1 tablespoon butter
• 1⁄2 cup chopped green onion
• 1 1⁄2 cups shredded swiss cheese
• 1 cup cottage cheese
• 3 eggs
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon paprika (optional)

directions

1. Grease a 9 inch pie pan and set aside.
2. Melt 2 tbsps. butter over medium-high heat.
3. Add the garlic powder, mix well.
4. Add the mushrooms and saute until mushrooms are tender and most of the liquid is absorbed.
5. Add the cracker crumbs and mix well.
6. Press the mixture over the bottom and up the side of the prepared pan.
7. Melt 1 tbsp butter in the same skillet used for mushrooms.
8. Add the green onions and saute until soft.
9. Spread over mushroom crust.
10. Sprinkle the Swiss cheese over the green onions.
11. Combine the cottage cheese, eggs and cayenne in a blender and process until smooth (you can also use a stick blender).
12. Pour over Swiss cheese.
13. Sprinkle with paprika if desired.
14. Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.
15. Let stand 15 minutes before serving.

Reviews

[Penelope T.]

I've been making this recipe since the mid 1970s, when I first found it in Sunset's Favorite Recipes cookbook. Over the years, I have made a couple minor modifications that I think punches the flavor a bit. Instead of saltines I use Wheat Thins., which makes for a crunchier crust. And, I always used chive cottage cheese, rather than plain. But since that flavor seems to have disappeared from grocery shelves, I add a good tablespoon of freeze dried chives to the egg/cottage cheese mixture. And, finally, I always used Monterey Jack cheese rather than Swiss (northern California girl here). So glad to see this recipe resurrected. I'm making this this weekend...so excited.

 

[Kittencalrecipezazz]

Oh this was so good, I used regular onion in place of the green as I did not have any green at the time, I also added in chopped fresh garlic when frying the onions in place of the powder, and of coarse cayenne pepper was another addition, sprinkled the top with Parmesan cheese instead of paprika, thanks for sharing BakinB!

 

[bluemoon downunder]

A very tasty quiche which was quick to make and is so much healthier than most quiches. What first drew my attention to this recipe, of course, were the mushrooms in the crust. What a splendid idea! I'll be more adventurous now in what I include in crusts! After much reflection, I decided to use McVities Digestive biscuits. They're English and readily available in Australia, but I don't know how available they are elsewhere. They are ideal for the purpose! The crust was superbly flavoursome (I also added some thyme) and the filling was creamy and delicious: what more could one want? I made mine with low-fat cottage cheese and, in addition to the listed ingredients, I added 1/2 cup middle rashers chopped bacon, 1/2 cup chopped asparagus spears and two tablespoons of layme's excellent Recipe #255616, and I used freshly ground black pepper instead of cayenne pepper (personal taste preference). Thank you so much for sharing this recipe, BakinBaby! Made for Every Day is a Holiday and will be made again and again!

 

[breezermom]

I was really surprised by this recipe. I followed Boomette's suggestion and used crushed ritz crackers instead of regular saltines. Other than that, I made as posted. I really enjoyed it. All of the flavors melded together to make a wonderful combination. I want to make the ham and cheddar version next...my DS should like that one!

 

[Boomette]

oh wow! I didn't know it would be that good. I was skeptical a little bit because of the cottage cheese. But I can't taste it. I think the swiss cheese helps a lot. I used reduced-fat. And to cook the mushrooms, I used 1 tbs of unsalted butter and 1 tbs of extra virgin olive oil. I used reduced-sodium saltine crackers (like Ritz). Even DS likes it (I'm surprised). Thanks BakinBaby. Made for Newest Zaar Tag