This favorite brunch dish shows well at any time of the year but as some of us prepare to break the fast this Yom Kipur, here is the perfect addition to the holiday table.  It is light, vegetarian and the earthy taste of the mushrooms adds a healthy spin to the crust.

 

3 TBS Butter

1/2 lb mushrooms, coarsely chopped

1/2 cup finely crushed whole wheat crackers

2 TBS Butter

3/4 cup chopped scallions

2 cups shredded Swiss cheese

1 cup  2% cottage cheese

3 eggs

1/4 tsp cayenne pepper

1/4 tsp paprika

 

Prpearation:

In a pan, melt 3 TBS butter over medium heat; add mushrooms and cook until softened.  Stir incrushed crackers.  Turn mixture in to a well greased 9-inch pie pan, pressing mixture evenly over pan bottom and up sides.

 

In same pan, melt remaining 2 TBS butter over medium heat.  Add scallions and cook until transparent.  Spread scallions over mushroom crust, then sprinkle evenly with shredded cheese.

 

In a food processor, whirl cottage cheese, eggs & cayenne pepper until smooth.  Pour mixture into crust and sprinkle with paprika.

 

Bake in a 350 degree oven for 25-30 minutes or until knife inserted just off center comes out clean.  Let stand for 10 minutes before serving.

 

Adapted from Creme de Colorado Cookbook--Junior League of Denver, Inc.1987