Mushroom Crust Quiche

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Servings: 4 Difficulty: Intermediate
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A rustic vegetarian quiche featuring a savory mushroom-saltine crust and creamy cottage cheese filling
Mushroom Crust Quiche (Pjs recipe image

This unique vegetarian quiche replaces the traditional pastry with a savory crust made from sautéed mushrooms and crushed saltines. The filling is rich and creamy, blending cottage cheese and eggs for a protein-packed bite. Topped with melted Jack or Swiss cheese and fresh green onions, it offers a comforting texture and deep, earthy flavors. Perfect for a hearty brunch, a light dinner, or a satisfying lunch. ItâÂÂs an excellent way to use up leftover vegetables and cheeses, delivering home-style comfort without the heaviness of a traditional pie crust.

Mushroom Crust Quiche (Pjs recipe image
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Mushroom Crust Quiche

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 128.9

Description

This unique vegetarian quiche replaces the traditional pastry with a savory crust made from saut&# 195;©ed mushrooms and crushed saltines. The filling is rich and creamy, blending cottage cheese and eggs for a protein-packed bite. Topped with melted Jack or Swiss cheese and fresh green onions, it offers a comforting texture and deep, earthy flavors. Perfect for a hearty brunch, a light dinner, or a satisfying lunch. ItâÂÂs an excellent way to use up leftover vegetables and cheeses, delivering home-style comfort without the heaviness of a traditional pie crust.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease a 9-inch pie pan lightly with butter.
  2. In a frying pan over medium heat, sauté the chopped mushrooms in 3 tablespoons of butter until they are limp and have released their moisture, about 5-7 minutes.
  3. Stir the finely crushed saltine crackers into the mushroom mixture.
  4. Press the mushroom and cracker mixture evenly into the bottom and up the sides of the greased pie pan to form a crust.
  5. Melt the remaining 2 tablespoons of butter in the pan and sauté the chopped green onions until just limp.
  6. Spread the sautéed onions evenly over the mushroom crust.
  7. Sprinkle the shredded Jack or Swiss cheese evenly over the onions.
  8. In a blender, combine the cottage cheese, eggs, and cayenne pepper. Blend until completely smooth.
  9. Pour the egg mixture into the prepared crust.
  10. Sprinkle paprika evenly over the top.
  11. Bake in the preheated oven for 20 to 25 minutes, or until a knife inserted into the center comes out clean.
  12. Let the quiche stand for 10 to 15 minutes before slicing to allow it to set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 128.9kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 4.1g21%
Cholesterol 0.0mg0%
Sodium 117195.0mg4884%
Total Carbohydrate 2.0g1%
Dietary Fiber 0.6g3%
Sugars 1.2g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, ensure you use gluten-free saltine crackers or substitute with crushed gluten-free crackers or almond flour.

You can substitute the cottage cheese with ricotta cheese for a slightly different texture, though blending is still recommended to ensure smoothness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 30-60 seconds or in a toaster oven.

For extra flavor, add cooked bacon bits or diced ham to the filling for a non-vegetarian variation.

Keywords: mushroom, quiche, vegetarian, crustless, gluten-free-option, cottage-cheese, egg, cheese, brunch, dinner, easy, comfort-food, low-carb, savory, baked, green-onion, swiss-cheese, jack-cheese, pantry-staples, meal-prep
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