Low-Fat, High Protein Mushroom QuicheThis 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, divided | Olive oil | | ½ cup | Low-fat flat-bread crackers (or use Trader Joe's 12-grain mini snack crackers) | | ¾ cup | Chopped green onions | | 1 cup | Shredded mozzarella cheese (or half Swiss cheese) | | 3 | Eggs | | 1 cup | Low-fat cottage cheesee | | 2 tablespoons | Engage Organics All-Purpose | | ¼ teaspoon, or more to taste | Engage 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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