Mushroom Crusted Quiche

—Maryann Roylo

• 8 oz. fresh mushrooms, sliced
• 3 Tbsp. butter (or margarine)
• 1 clove garlic, crushed
• 1/2 cup cracker crumbs
• 1/2 cup chopped green onion
• 8 oz. shredded Monterey jack cheese
• 3 eggs
• 1 cup cottage cheese
• 1/4 tsp. salt
• 1/4 tsp. cayenne
• 1/4 tsp. paprika

Saute mushrooms and margarine with garlic. Mix in cracker crumbs. Put on bottom and sides of pie pan. Sprinkle on green onion and Monterey jack cheese. Combine in blender the eggs, cottage cheese, salt, and spices; blend well. Pour on top of cheese mixture. Bake at 350° for 25 minutes. Let stand 10 minutes before cutting. Serves 6.