Mushroom-Crust Quiche

• 12 lb mushroom, washed and coarsely chopped
• 14 cup butter
• 12 cup saltine, finely crushed
• 34 cup scallion, chopped
• 12 lb monterey jack cheese, grated
• 1 cup cottage cheese, large-curd
• 3 eggs
• 14 teaspoon cayenne pepper
• 14 teaspoon paprika, approx

1. Preheat over to 350F.
2. Saute the mushrooms in the butter until they're limp and much reduced in volume.
3. Stir in the crushed crackers, then press the mixture evenly into a greased (I use ghee) 8x8 pan or a 9-inch pie pan.
4. (Don't worry about going up the sides.
5. ).
6. In a blender, mix the cottage cheese, eggs, and cayenne until smooth.
7. Pour the mix into a bowl and stir in the scallions and the grated cheese.
8. Pour everything onto the mushroom crust.
9. Sprinkle with paprika.
10. Bake for 25 to 35 minutes, until a knife inserted in the center comes out clean.
11. Let it rest for 15 minutes before you cut it.

mushroom, butter, saltine, scallion, cheese, cottage cheese, eggs, cayenne pepper, paprika

Taken from www.food.com/recipe/mushroom-crust-quiche-312311 (may not work)