1/2 pound mushrooms, sliced and quartered
1/2 pound green bell pepper, chopped
1/2 cup sliced onions
1/2 pound blue cheese, grated
1 (8 ounce) package frozen spinach, thawed and drained
1/2 cup chopped celery
1 (8 ounce) package cottage cheese
1 (3.5 ounce) package instant mushroom puree
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
5 (6 ounce) cans mushroom soup
3 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round pan.
Melt the mushrooms and green pepper in a skillet over medium heat. Add the onions and saute for about 15 minutes. Add the blue cheese and mushrooms; saute until the mushrooms are translucent. Mix in the spinach, celery, cottage cheese, mushroom soup and Swiss cheese. Transfer to the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until quiche is golden brown. As soon as the quiche cools, dip into warm water and remove from pan. Serve warm or cool to room temperature.
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