Ingredients
Crust: 3/4 lb (12 ozs.) coarsley chopped fresh mushrooms
3 Tablespoons melted butter or
margarine
1/2 cup finely crushed saltine
crackers
3/4 cup sliced or minced green
onions
2 tablespoons butter or margarine
2 cups (8 oz.s) Monterey Jack
OR Colby Jack shredded cheese
1 cup small-curd cottage cheese
3 large eggs, lightly beaten
1/4 teaspoon pepper
1/4 teaspoon paprika
1 small zucchini, sliced
1 small yellow squash, sliced
Preparation
Saute` mushrooms in 3 tablespoons melted butter in a medium skillet until tender. Add cracker crumbs and stir well. Cool a bit. Press mixture evenly on bottom and up the sides of a glass 10" pie plate.
Saute` sliced or minced green onions in 2 Tablespoons butter in same skillet - sprinkle on mushroom/cracker crust.
Sprinkle shredded cheese over green onions. Set aside.
Combine cottage cheese,eggs, and pepper, stir well. pour over shredded cheese. Add sliced green and gold squashes and sprinkle with paprika.
Bake, uncovered, in a 350’ preheated oven for 30-40 minutes or until set and lightly browned. Let stand a few minutes before cutting into wedges. Refrigerate any leftovers if there ARE any.
Yield: 10 quiche
