Subj : Swiss Cheese and Mushroom
To : Ben Collver
From : Dave Drum
Date : Tue Aug 22 2023 05:06:00
-=> 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
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
