| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms, coarsely chopped |
| 5 |
tb |
Butter or Margarine |
| 1/2 |
c |
Finely Crushed Saltine |
|
|
Crackers |
| 3/4 |
c |
Chopped Green Onion |
| 2 |
c |
(8 oz) Shredded Jack or |
|
|
Swiss Cheese |
| 1 |
c |
Small or Large Curd Cottage |
|
|
Cheese |
| 3 |
|
Eggs |
| 1/4 |
ts |
Each, Cayenne and Paprika |
INSTRUCTIONS
In a frying pan over medium heat, saute the mushrooms in 3 tablespoons of
butter until limp. Stir in the crushed crackers, then turn into a
well-greased 9-inch pie pan. Press mushroom mixture evenly over pan bottom
and up the sides.
Melt remaining 2 tablespoons utter, add onions, and saute until limp.
Spread onions over crust; sprinkle evenly with the shredded cheese. In a
blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour
into crust and sprinkle with paprika.
Bake in a 350 degree oven until a knife inserted in the center comes out
clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting.
Serve this savory quiche with a fresh spinach or mixed green salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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