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  • Suzenne Connelly

    MUSHROOM CRUST QUICHE from Sunset 5 Tbs butter 10 oz button mushrooms 1/3 cup dry bread crumbs (or matzah meal) 2 Tbs wheat germ 2 large shallots, thinly sliced 1/4 tsp salt 2 cups shredded Monterrey jack or Swiss cheese 1 cup cottage cheese 3 eggs 1/4 tsp thyme paprika Preheat oven to 350F. Grease a 9-inch pie pan. Finely mince the mushrooms (this is easiest in a food processor). Melt 3 Tbs butter in a frying pan. Add mushrooms and cook until limp. Remove from heat and add the bread crumbs and wheat germ. Put mixture in the pie pan and press up the side and on bottom. In frying pan melt remaining 2 Tbs butter and add the shallots. Add 1/4 tsp salt and cook until just golden. Add the the pie pan and spread around the bottom. Add the shredded cheese. In food processor blend eggs and cottage cheese with thyme. Pour over prepared crust and cheese. Sprinkle with paprika and put in oven. Bake for 35-45 minutes.

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