Christine’s Mushroom Crust Quiche

Ingredients:

3 to 5 tablespoons of butter

1 tablespoon sherry

½ lb fresh mushrooms – Baby Bellas if available

½ cup almond meal

¾ cup chopped green onion

2 cups (8oz) shredded cheese (Monterey Jack, Med/Mild Cheddar, or Mozzarella)

1 cup cottage cheese

3 eggs

¼ teaspoon cayenne pepper (or to taste)

Himalayan Pink Salt to taste

Paprika

Directions:

Clean, dry, and chop mushrooms.  Sauté in 2 tablespoons of butter and sherry until softened.  Add almond meal and mix.  Spread in the bottom of a greased 9” pie pan – pressing evenly over bottom & up the sides.  Melt the remaining butter, add onion & sauté until limp.  Spread over mushroom mixture.  Sprinkle cheese over the top.

In a food processor blend cottage cheese, eggs, salt, and cayenne until smooth.  Evenly spread over the top and sprinkle with paprika.

Bake 350° for 30 minutes or until knife comes out clean.  Remove from oven and let cool for 10 to 15 minutes.

Reheats well & makes a great breakfast idea!