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MUSHROOM CRUST QUICHE




List of Ingredients



• 1 LB MUSHROOMS, COARSELY CHOPPED
  
• 1 STICK OF BUTTER OR MARGARINE
  
• 1 CUP FINELY CRUSHED SALTINE CRACKERS
  
• 1 1/2 CUPS OF GREEN ONIONS CHOPPED
  
• 1 LB SHREDDED MONTEREY JACK OR SWISS CHEEDE
  
• 2 CUPS SMALL OR LARGE CURD COTTAGE CHEESE
  
• 6 EGGS
  
• 1/2 TEASPOON EACH CAYENNE AND PAPRIKA
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. SAUTE CHOPPED MUSHROOMS IN 1/2 OF THE BUTTER UNTIL TENDER AND LIMP, STIR IN CRUSHED CRACKERS AND MIX WELL, TURN INTO A WELL GREASED 11 X 13" BAKING PAN. PRESS THE MIXTURE EVENLY OVER BOTTOM OF PAN. SET ASIDE.
   
3. MELT REMAINING BUTTER IN A SAUTE PAN, ADD ONIONS AND SAUTE UNTIL LIMP. SPREAD ONIONS OVER CRUST, SPRINKLE EVENLY WITH THE CHEESE.
   
4. IN A BLENDER, WHIP THE COTTAGE CHEESE, EGGS AND CAYENNE UNTIL SMOOTH. POUR OVER CRUST AND SPRINKLE TOP WITH PAPRIKA.
   
5. BAKE FOR APROXIMATELY 50 TO 60 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER COMES OUT CLEAN. REMOVE FROM OVEN AND LET STAND 10 TO 15 MINUTES BEFORE CUTTING.
   
   
6. YOU CAN ALSO 1/2 THE RECIPE AND USE A 9" PIE PLATE AND BAKE FOR 20 TO 25 MINUTES.
   






Final Comments


ENJOY!