• 1/2 lb. mushrooms, sliced
  • 2 tablespoons butter
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 2 cups shredded cheese (cheddar, Swiss, or Monterey Jack or a combination.)
  1. Sauté the mushrooms in the butter, drain, and set aside. Blend eggs, sour cream, cottage and Parmesan cheeses, flour, and salt in a large bow. Mix in mushrooms and cheese. (At this point you can add other optional ingredients such as shrimp, crab, ham, bacon, broccoli, etc.) Pour into greased 10-inch pie pan and bake at 350 degrees about 45 minutes. Serve this crustless quiche at room temperature, cut into wedges for table seating, or bite-size squares.