In a frying pan over medium heat, saute the mushrooms in 3 tablespoons of butter until limp. Stir in the crushed crackers, then turn into a well-greased 9-inch pie pan. Press mushroom mixture evenly over pan bottom and up the sides. Melt remaining 2 tablespoons utter, add onions, and saute until limp. Spread onions over crust; sprinkle evenly with the shredded cheese. In a blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour into crust and sprinkle with paprika. Bake in a 350 degree oven until a knife inserted in the center comes out clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting. Serve this savory quiche with a fresh spinach or mixed green salad.
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4|
|Calories from Fat: 610 (71%)|
|Amt Per Serving||% DV|
|Total Fat 67.7g||90 %|
|Saturated Fat 27.3g||136 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 883.8mg||272 %|
|Sodium 940.1mg||32 %|
|Potassium 678.5mg||18 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.2g|
|Protein 47g||67 %|
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Calories per serving: 863
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