Mushroom Crust Quiche

This recipe comes from the Measure for Pleasure cookbook published by the Bethany College auxiliary.  Bethany is a small Lutheran liberal arts college in Lindsborg, Kansas, which is otherwise known as Little Sweden, U.S.A. Jah!  I attended Bethany (when people use the word “attend” it really means “did not graduate”) back in the ’80s.  Anyhow, Lindsborg is the place for all thing Swedish like Dala Horses, Smorgasbords, and lots of Eriksons, Swensons, and Lindstroms running around town.


This recipe is a tad tedious to make, but worth having every once in a while because it is delicious and the crust is a treat. I got a line on some locally raised eggs over in Black Mountain, otherwise known as The Little Town that Rocks.

Mushroom Crust Quiche 

1/2 pound mushrooms, coarsely chopped

5 tablespoons butter

1/2 cup saltine crackers, finely crushed

3/4 cup green onions, chopped (I used regular onions)

2 cups (8 ounces) Monterey Jack or Swiss cheese, shredded

1/2 cup cottage cheese

3 eggs

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

Saute mushrooms in 3 tablespoons butter until limp. Stir in crushed crackers. Turn into a well-greased 9-inch pie pan. Press mixture evenly over bottom and sides. Melt remaining butter and saute onions until limp.  Spread onions over crust. Sprinkle cheese evenly over onions. In blender, whirl cottage cheese, eggs and pepper until smooth.  Pour over crust and sprinkle with paprika. Bake in 350 degree overn until knife inserted comes out clean, about 25 to 35 minutes.  Let stand 10 to 15 minutes before cutting into wedges.

Recipe of Barbara Shannon


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