cheese quiche with mushroom crust
Cheese Quiche with Mushroom Crust
Ingredients:
1 tsp. butter, divided
1 lb. mushrooms, finely chopped
3/4 cup panko*
3/4 cup thinly sliced green onions
2 cups (8 oz.) shredded reduced fat Mexican-blend or Monterey Jack cheese
2 tsp. chopped fresh tarragon or 3/4 teaspoon dried
3 large eggs
1 cup1% fat cottage cheese
1/4 tsp. cayenne pepper
Preparation:
* Heat oven to 350°F. Coat a (9 1/2 to 10-inch) deep-dish pie pan with
nonstick cooking spray.
* Melt 1 tsp. butter in large skillet over high heat. Add mushrooms; cook
10 minutes or until all liquid is evaporated and mushrooms start to brown.
Remove from heat. Stir in panko until combined.
* Pat mixture into bottom and up sides of pan.
* Coat same skillet with cooking spray. Add green onions; cook 1 minute or
until tender. Sprinkle over bottom of crust. Sprinkle with Mexican-blend
cheese and tarragon.
* Place eggs, cottage cheese and cayenne pepper in blender; blend until
smooth. Pour into crust. Bake 45 minutes or until top is puffed and lightly
browned, crust pulls away from edge of pan and knife inserted in center
comes out clean.
Cool 5 minutes on wire rack. Cut into 7 equal wedges.
TIP *Panko are coarse Japanese-style bread crumbs usually found next to
other bread crumbs in the supermarket.
Makes: 7 servings
Serving size: 1/7th recipe
LA Exchange: 1/2 Protein, 1 Vegetable, 1 Starch, 1 Dairy
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