Ingredients
-
2
-
1/4
-
8
-
1/2
-
1
-
1/2
-
1 1/2
-
1
-
3
-
1/4
-
-
-
-
-
Directions
Mushroom Crust Quiche,Serve this quiche with a fresh fruit for a wonderful meal. For something different, you can change up the cheese — Monterey jack with green chilies, diced ham with Cheddar or bacon bits, sauteed onions and Jarlsberg.,I’ve been making this recipe since the mid 1970s, when I first found it in Sunset’s Favorite Recipes cookbook. Over the years, I have made a couple minor modifications that I think punches the flavor a bit. Instead of saltines use Wheat Thins., which makes for a crunchier crust. And, I always used chive cottage cheese, rather than plain. But since that flavor seems to have disappeared from grocery shelves, I add a good tablespoon of freeze dried chives to the egg/cottage cheese mixture. And, finally, I always used Monterey Jack cheese rather than Swiss (northern California girl here). So glad to see this recipe resurrected. I’m making this this weekend…so excited.
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Steps
|
1
Done
|
Grease a 9 Inch Pie Pan and Set Aside. |
|
2
Done
|
Melt 2 Tbsps. Butter Over Medium-High Heat. |
|
3
Done
|
Add the Garlic Powder, Mix Well. |
|
4
Done
|
Add the Mushrooms and Saute Until Mushrooms Are Tender and Most of the Liquid Is Absorbed. |
|
5
Done
|
Add the Cracker Crumbs and Mix Well. |
|
6
Done
|
Press the Mixture Over the Bottom and Up the Side of the Prepared Pan. |
|
7
Done
|
Melt 1 Tbsp Butter in the Same Skillet Used For Mushrooms. |
|
8
Done
|
Add the Green Onions and Saute Until Soft. |
|
9
Done
|
Spread Over Mushroom Crust. |
|
10
Done
|
Sprinkle the Swiss Cheese Over the Green Onions. |
