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Mushroom Crust Quiche

Mushroom Crust Quiche (Pjs recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 128.9
Dietary: Gluten-free, Vegetarian
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
  • 1/2 pound Mushrooms, coarsely chopped
  • 5 tablespoon Butter or Margarine
  • 1/2 cup Finely Crushed Saltine
  • 3/4 cup Chopped Green Onion
  • 2 cup Shredded Jack or Swiss Cheese
  • 1 cup Small or Large Curd Cottage Cheese
  • 3 whole Eggs
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Paprika
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease a 9-inch pie pan lightly with butter.
  2. 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. 3
    Stir the finely crushed saltine crackers into the mushroom mixture.
  4. 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. 5
    Melt the remaining 2 tablespoons of butter in the pan and sauté the chopped green onions until just limp.
  6. 6
    Spread the sautéed onions evenly over the mushroom crust.
  7. 7
    Sprinkle the shredded Jack or Swiss cheese evenly over the onions.
  8. 8
    In a blender, combine the cottage cheese, eggs, and cayenne pepper. Blend until completely smooth.
  9. 9
    Pour the egg mixture into the prepared crust.
  10. 10
    Sprinkle paprika evenly over the top.
  11. 11
    Bake in the preheated oven for 20 to 25 minutes, or until a knife inserted into the center comes out clean.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/mushroom-crust-quiche-pjs/