Recipe description:A crunchy crust filled with mushrooms and a creamed cottage custard.
Main Kellogg’s ingredients:
Kellogg’s Special K, Kellogg’s Rice Krispies and Kellogg’s Corn Flakes
1 x prepared medium sized quiche crumb base (see crumb base recipe)
- 230 g creamed cottage cheese
- 80 ml (1/3 c) milk
- 2 eggs
- Salt and pepper to taste
- 250 g brown mushrooms, chopped
- 2 garlic cloves, chopped
- 60 ml (¼ c) chives, chopped
- 250 ml (1 c) grated cheddar cheese
Preheat the oven to 180°C.
1- CREAM MIXTUREBeat together all the ingredients till well mixed. Keep aside.
2- FILLINGHeat the oil in a pan and fry the mushrooms and mushrooms for a couple of minutes. Spoon into the prepared crumb base. Sprinkle the cheese and chives over the mushrooms. Pour the cream mixture on top.
Put the quiche on a baking tray and bake for 30-45 minutes or until the quiche is cooked and the cream mixture set. Cool slightly and cut into slices and serve.