Quiche with a Mushroom Crust

An interesting variation on a classic!

1/2 pound white or crimini mushrooms wiped clean and coarsely chopped
5 tbs. butter
1/2 cup finely crushed saltines
3/4 cup chopped green onions
1 tsp. Dried tarragon
8 ounces shredded cheddar or jack cheese
1-cup cottage cheese
3 eggs, lightly beaten
1/4 tsp. Each cayenne and paprika
Salt and pepper to taste

Preheat oven to 350° F. Sauté mushrooms in 3 tablespoons butter until limp. Stir in crackers. Turn into 9" greased pie pan. Press mixture evenly over bottom and sides. Sauté onions in remaining butter. Spread over crust and sprinkle with cheese. Blend eggs, cottage cheese, cayenne, salt and pepper and fill crust. Sprinkle with paprika and bake for 20-30 minutes.

Cool 10-15 minutes.

Serves 4.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.