Friday, March 13, 2009

Goes With Rolls

The new blog, Bread Baker's Dog, has a great recipe for Refrigerator Rolls. So it's time to talk about the dish that went with the rolls.

It was a brunch/lunch kind of gathering, so the main dish was suited to that. Imagine a layer of savory mushrooms, topped with green green sliced green onions,

covered with a cottage cheese rich custard. Over the custard are sprinkled both cayenne pepper and paprika which get swirled together with a spatula.

The whole assemblage gets baked in a 350 degree oven until golden, then served warm. Sliced seasonal strawberries filled out the plate, but sauteed apple slices or a bunch of grapes would be a nice garnish instead.

All of this goes together in a flash if you have a food processor. If not, it's just some chopping and the topping geta a whirl in the blender.

It looks like you have been working hard, but really, it's easy to make this dish. It works fine for dinner, too, with some steamed broccoli and a salad on the side.

Mushroom Crusted Quiche
a recipe from P.E.O. Chapter AJ

10 tablespoons butter, divided
1 pound mushrooms
¼ teaspoon dried thyme
1/8 teaspoon nutmeg
1 cup saltines
1 ½ cups chopped green onions – about two bunches
4 cups shredded jack cheese
2 cups cottage cheese
6 eggs
½ teaspoon paprika
½ teaspoon cayenne pepper

Melt 6 tablespoons of the butter in a saute’ pan. Using a food processor, blender, or knife, finely chop the mushrooms, then saute’ them in the melted butter until most of the juices evaporate. The mushrooms don’t have to be browned. Add the thyme and nutmeg and stir.

Crush the saltines using a food processor, blender, or rolling pin. Mix the saltine crumbs into the mushroom mixture and turn the mixture into a buttered 9 inch by 13 inch casserole dish.

Saute’ the green onions in 4 tablespoons butter and spread onto the mushroom ‘crust’, distributing as evenly as possible.

Sprinkle casserole with shredded cheese.

Blend the cottage cheese and eggs in a blender or food processor until smooth. Pour onto casserole and spread until even. Sprinkle the paprika and cayenne pepper evenly over the casserole and swirl with a spatula or the back of a spoon to mix on the top.

Bake in a preheated 350 degree oven for 25 – 30 minutes. Let stand for 10 minutes before serving.

NOTE: Although you could reduce the fat by using less to saute’ the vegetables, restrain yourself from using low fat for the cheese or cottage cheese. I suspect that egg substitute could be used with fine results if you’d care to make that substitution.

Serve warm.


  1. The idea of making a mushroom crust is simply superb! I LOVE mushrooms :) As far as the quiche goes, I've never baked cottage cheese before so even this is something new to me. So great recipe and it has been book marked :)

  2. Anonymous5:31 AM

    I love the caption on the big pile of mushrooms in the skillet :)

    Would love to try this, but the husband is a mushroom hater. Wonder how I could slip it past him...

  3. (Oh, Filoli... *sigh* Homesick...)

    Well, a mushroom crust sounds just gorgeous, and YUM to the whole custard with cottage cheese thing. Wonder how it would hold up with feta.

    ...brunch. The best meal EVER.

  4. A and N, the mushrooms really make this dish! Do try it.

    Ginny, You could try a similar thing with chopped zucchini squash, adding a little extra spice, maybe even some orgeano or basil. That could replace the mushrooms.

    Tanita, Feta would be great, although I'd still use some cottage, cheese, farmers cheese, or ricotta for the softness and creaminess. If you use feta, I'd increase the green onions to 3 bunches for contrast and balance.

  5. I could imagine the quiche with a little green salad would make a full meal by its own. Save the rolls for some English style tea-time later in the day. :)

  6. I'll have to try this when I can afford to buy mushrooms. All we get are imported and they cost a fortune.

  7. What a great idea! It sounds delicious, will be trying this.