Mushroom-Crust Quiche

Name: Mushroom-Crust Quiche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1/2 lb mushroom, washed and coarsely chopped; 1/4 cup butter; 1/2 cup saltine, finely crushed; 3/4 cup scallion, chopped; 1/2 lb monterey jack cheese, grated; 1 cup cottage cheese, large-curd; 3 eggs; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika, approx

Submitted by bacongirl

"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."

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Ready In:: 1hr 30mins
Ingredients:: 9
Yields:: 1 pie
Serves:: 8

ingredients

¹⁄₂ lb mushroom, washed and coarsely chopped
¹⁄₄ cup butter
¹⁄₂ cup saltine, finely crushed
³⁄₄ cup scallion, chopped
¹⁄₂ lb monterey jack cheese, grated
1 cup cottage cheese, large-curd
3 eggs
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon paprika, approx

directions

Preheat over to 350°F.
Saute the mushrooms in the butter until they're limp and much reduced in volume.
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.).
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.
Pour everything onto the mushroom crust.
Sprinkle with paprika.
Bake for 25 to 35 minutes, until a knife inserted in the center comes out clean.
Let it rest for 15 minutes before you cut it.