Low-Fat, High Protein Mushroom Quiche

This is a great recipe to make on the weekend and use the rest of the week for a high protein, low fat energizer to start your days. You won�t get hungry the rest of the morning when you eat this for breakfast. Perfect to take to work and reheat for a tasty lunch. You can make it ahead for overnight guests and have it all ready in the morning.

½ pound Mushrooms, finely chopped
5 tablespoons, dividedOlive oil
½ cupLow-fat flat-bread crackers (or use Trader Joe's 12-grain mini snack crackers)
¾ cupChopped green onions
1 cupShredded mozzarella cheese (or half Swiss cheese)
3 Eggs
1 cupLow-fat cottage cheesee
2 tablespoonsEngage Organics All-Purpose
¼ teaspoon, or more to tasteEngage Organics Mexi-Mix


Saut� mushrooms in 3 tablespoons olive oil. Add crushed cracker crumbs and press into well oiled quiche dish or round Pyrex pie pan.

Saut� onions in remaining 2 tablespoons olive oil and sprinkle over crust. Add shredded cheese.

Meanwhile in blender, combine eggs, cottage cheese, Engage Organics All-Purpose and Mexi-Mix. (Add more Mexi-Mix if you like things hot.)

Pour into crust. (You can also top the quiche with extra mushrooms for garnish. Just a few makes it beautiful.)

Bake at 350 degrees for 20-25 minutes.

The quiche will puff up beautifully and as it cools will settle back down.

When you reheat it, the aroma and cheesy goodness will make you want more. It�s simply delicious, healthy, and so easy to prepare.

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