-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Swiss Cheese And Mushroom Quiche
 BC>  Categories: Dinner, Pies
 BC>       Yield: 1 Pie

Welcome back. Did you have a good road trip?

Here's a crustless quiche I have made that is received well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Magda's Crustless Mushroom Quiche
 Categories: Cheese, Dairy, Mushrooms, Vegetables
      Yield: 4 servings
 
      1 c  (250 g) cottage cheese
    2/3 c  (150 ml) Greek yoghurt
    1/4 c  Self raising flour
      2 lg Eggs
      4 tb Parsley or chives
           Salt & pepper to taste
    1/4 c  Heavy cream
      2 c  Sliced mushrooms
      1 c  Chopped onion
    1/4 c  Cheddar or Caciocavallo
           - cheese; shredded *
 
  * Caciocavallo cheese is a "stretched curd" cheese
  made with either sheep's or cow's milk. A southern
  Italian cheese, it's similar in taste to aged Provelone,
  with a hard, edible rind.
  
  Set your oven @ 350-|F/175-|C.
  
  In a large bowl, mix together the cottage cheese, Greek
  yoghurt, self raising flour, eggs, parsley, salt and
  pepper and heavy cream (double cream).
  
  Add the mushrooms, onion and cheese and combine well.
  
  You can garnish the top, with a few mushrooms and some
  cheese.
  
  Put the quiche in the oven to bake for about 30-40
  minutes. This time may vary depending on your oven. Bake
  until the quiche is golden brown and set in the middle.
  
  UDD NOTE: If your mixing bowl is "ovenproof" you can use
  that. Otherwise a pie plate works nicely.
  
  RECIPE FROM: http://magdasoven.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Perfection is the enemy of good." -- Dale Shipp
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