I make this quiche without a pie crust but that’s just for saving extra calories. I use any mushrooms, herbs, and cheeses that are handy at the time; the low-fat cottage cheese is optional for calorie savers and can be replaced with regular cheese. Addition of bacon and/or lightly steamed vegetables adds variety.
Mushroom Medley: Start with 1 Tbsp butter and 1 Tbsp of olive oil, saute ½ chopped onion, add chopped fresh garlic to taste and at least one pound of mushrooms cut into small pieces. Cook the mix until the mushrooms have exuded most of their liquid. Add 2 Tbsp Marsala (optional), 1 Tbsp balsamic vinegar, 2 Tbsp soy sauce, and fresh ground pepper to taste. Simmer and reduce mix to dryness.
Egg/Cheese Mix: In a big bowl mix 4 eggs, 1 cup shredded cheese, ½ cup low-fat cottage cheese, ¼ tsp salt, ¼ tsp pepper, fresh chopped chives and parsley.
Combine mushroom medley and egg mix, pour into a pie dish, bake 30-35 min at 375F. Let cool at least 15 min before serving.