Ingredients:

1/2 lb mushrooms sliced thin
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan cheese
4 tablespoon all purpose flour
1 teaspoon onion powder
4 drops Tabasco sauce
2 cups shredded cheddar or Monterey Jack
1/2 lb chopped cooked ham or 6 oz. frozen spinach, thawed and well drained.

Directions:

Preheat 350º

saute fresh mushroom in butter until tender, drain on paper towel. In a blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour onion powder, and Tabasco sauce. Pour mixture into bowl and add mushrooms, cheese ham or spinach. Pour into 10" quiche dish. Bake 45 minutes or until knife inserted in center comes out clean. Let stand a few minutes before serving.

Note: I usually use the jar mushrooms, drained. I always use the ham so I don't add salt but if you use the spinach you may need to add 1/4 teaspoon of salt. I don't know why 4 drops of Tabasco is called for but I've always put it in. Can't taste it. Any shallow pan or dish with straight sides will allow the eggs to rise. The quiche will fall after cooling but it looks so great right out of the oven.

Sounds delicious, I think I will fix for tonight. Thanks

Sounds yummm-o!
thanks for the recipe. Twice a year, I host an informal B&B at my lake house for "big weekends" held at nearby university (family weekend, commencement w/e). I'm always in search of new b'fast recipes. This one sounds like a keeper.

Sounds delicious and am going to try it soon.

printed it off....can I leave out the cottage cheese or would it ruin the texture?????

For once, I have ALL the ingredients. Will try it tonight. Sounds wonderful.

I'm thinking we are having the same thing. I have some bag salad to go with it.