This past weekend I was on a mission to not go out and buy more, but use up all the odds and ends that can accumulate in your kitchen and fridge over the week. In my case that involved some mushrooms that were begging to be eaten and the large chunk of cheese that I bought and had not made much of a dent into looked like a contender as well. Add an open container of cottage cheese and you’re talking! And pie crust is always easy and cheap to make, you can even make a large portion ahead and freeze it for later.
And in the tradition of a true leftover dish, this can be made without the mushrooms, add some leftover steamed broccoli for example, Cheddar or other semi hard cheese can be substituted for the Gruyère. Play with it, it’s really easy to make something yummy if it is served in a pie crust. The result heats up well for lunch in a toaster oven or even as a light dinner with a side salad of spinach and pomegranate seeds. Ever since I discovered how easy it is to get to the seeds, I have been in love with the juicy little red things, when the weather gets colder, I know they will show back up in the stores soon 🙂
Also I am super sorry for still not posting the Sweet Potato Spatzle I promised a little while ago. Turns out I was so exited making them, that I never wrote the recipe down 😦 So I will have to recreate them before I can share it with all of you. Not like I mind eating them again so soon, lol.
- 1 single pie crust I (preferably whole wheat and homemade)
- 8 oz brown button mushrooms, sliced
- 1 sweet onion, diced
- 2 eggs
- 4 oz Gruyère cheese, grated
- 1/2 cup cottage cheese (min 4% fat*)
- 1 tbsp good quality balsamic vinegar
- 1/4 to 1/2 tsp salt
*using lower fat contend can make the result dry
- Heat a little oil in a skillet, cook the onions until they start to become translucent, then add the mushrooms and salt. Cook until both the mushrooms and onions are soft, then add the balsamic vinegar and cook for an additional minute. Remove from heat and set aside to cool.
- In the meantime, heat the oven to 380ºF. Roll out pie crust and fill a pie or tart pan with the dough.
- When the mushrooms are cooled down enough, add the eggs, grated cheese and cottage cheese (make sure you let the mixture cool down so the eggs don’t ‘cook’ when added) Stir well and fill into prepared crust. Smooth out the top.
- Bake in the middle of the preheated oven for 40 to 45 minutes or until slightly browned and set in the center.
© 2012 SimpleHealthyHomemade