If you cringe every time someone suggests a recipe that involves making crust this might be your new favorite recipe! (Oh, you might want to be a mushroom fan too.)

You get the protein-packed perks of quiche without the tedious crust making. If you want to avoid a really classical and french-style quiche, there’s no perfecting Béchamel either! (Culinary School 101: Béchamel is one of the five Mother Sauces of french cooking, made from roux –butter, flour, milk– and it it the base for many other sauces and dishes. Not hard to make but it adds an extra pan and a few more steps.)

Last perk of this recipe, the mushrooms are only in the crust so if you’ve got a picky one in the bunch…it is easy to slice them right off.

Mushroom Crusted Quiche

1/2 lb button mushrooms, chopped

2 cloves minced garlic

2-3 Tbsp butter or olive oil

1/4 cup bread crumbs

3 eggs, beaten

1 cup cottage cheese

1 cup jack or pepper jack cheese, shredded

1/2 cup green onions, onions

salt and pepper

Preheat oven to 350 degrees.

Finely chop mushrooms and garlic. Melt butter or olive oil in a saute pan over medium heat, then add mushrooms and garlic. Saute for about 5 minutes, stirring occasionally. Remove from heat and add breadcrumbs, salt and pepper.

Pat mushroom mixture into the base of a pie pan, going up slightly at the edges.

Mix other ingredients then pour over crust. Bake in oven for 35-40 minutes or until slightly golden on top and a knife comes out clean.

(Oh! Don’t forget to “Call Mom” it’s in the recipe.)

I’ve said it before, and I”ll say it again…mushrooms are not photogenic!

Do you believe me yet?

How ’bout now? Pat this down in the greased pie pan to make a “crust”.

Give it a good stir…

Then pour it over the crust and get it in the oven!

Tadaaaaaaa! How’s your mom doing?

I think this mushroom crust will need to make some more appearances…any ideas?