“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.”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

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.

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