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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 48 |
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There's plenty of happy munching all around the table when I dish up these luscious morsels. Ideal for a large crowd, they taste like quiche without the crust or the fuss. Ingredients:
1 pound fresh mushrooms, sliced |
1 large onion, chopped |
1/2 cup butter |
1 large green pepper, chopped |
2 garlic cloves, minced |
10 eggs, lightly beaten |
4 cups (16 ounces) shredded monterey jack cheese |
2 cups (16 ounces) small-curd cottage cheese |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon salt |
3/4 teaspoon dried basil |
3/4 teaspoon ground nutmeg |
Directions:
1. In a large skillet, saute mushrooms and onion in butter until tender. Add green pepper and garlic; saute 1 minute longer. Remove from the heat; drain.
2. In a large bowl, combine the eggs, cheeses, flour, baking powder, salt, basil and nutmeg. Add mushroom mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake, uncovered, at 350° for 30-35 minutes or until edges are golden and a knife inserted near the center comes out clean. Let stand for 15 minutes. Cut into squares. Yield: about 12 dozen.
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