Mushroom crust is the "new black"

Posted by Jill , , Sunday, March 10, 2013 12:48 PM

It's been a while since I posted--we have suffered a lot of drama, the loss of Blackberry, then the tragically unexplainable loss of Jack. It's been tough. We have little Geronimo now to keep our hearts happy. We pray for good health for him and cherish him everyday. Though I don't think Pete would use the same verbs....

Thank you Suezy for sharing the "Mushroom Crust Quiche" recipe...Here is my take on it, I have modified a bit...

3/4 lb fresh mushrooms coarsely chopped
4T butter
1/3 c fine dry breadcrumbs (I happened to have Italian flavored on hand)
1 c cottage cheese (I used low-fat)
1 c shredded Monterrey jack cheese (I used mozzarella and I think any would be fine)
1/2 c chopped green onions
5 eggs slightly beaten
Salt & Pepper
1/2 t cayenne (I used Chipotle instead)


Note that mushrooms are stored in a paper sack, this helps to keep them fresher longer. If you happen to buy them in a Styrofoam carton with cellophane, remove them an put into a paper lunch bag when you get them home!
 
 Sauté mushrooms in butter

 Stir in breadcrumbs when mushrooms are tender
Pat in to a tart pan or pie pan--spray with non-stick spray, I forgot and the eggs stuck all to the edges making the ring difficult to remove.
Combine remaining ingredients, stir and pour over mushroom crust
Bake 350 35-45 minutes--time really depends on your oven-mine is super hot so I spun it around after 20 minutes for an additional 10 minutes. Would have taken longer in a pie pan due to the depth of the filling.
Let stand for ten minutes then cut into wedges and serve with a slice of crusty baguette and salad or fruit.

ENJOY!








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