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