4 tablespoons butter, divided
1 lb. mushrooms, finely chopped
3/4 cup panko*
3/4 cup thinly sliced green onions
2 cups (8 oz.) shredded Mexican-blend or Monterey Jack cheese
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 cup cottage cheese
1/4 teaspoon cayenne pepper
1. Heat oven to 350 degrees F. Spray 9 1/2- to 10-inch deep-dish pie pan with nonstick cooking spray.
2. Melt 3 tablespoons of the butter in large skillet over high heat. Add mushrooms; cook 10 minutes or until all liquid is evaporated and mushrooms start to brown. Remove from heat. Stir in panko until combined. Pat mixture into bottom and up sides of pan.
3. Melt remaining 1 tablespoon butter in same skillet. Add green onions; cook 1 minute until tender. Sprinkle over bottom of crust. Sprinkle with Mexican-blend cheese and tarragon.
4. Place eggs, cottage cheese and cayenne pepper in blender; blend until smooth. Pour into crust. Bake 45 minutes or until top is puffed and lightly browned, crust pulls away from edge of pan and knife inserted in center comes out clean. Cool 5 minutes on wire rack.
TIP *Panko are coarse Japanese-style bread crumbs usually found next to other bread crumbs in the supermarket.
PER SERVING: 335 calories, 24 g total fat (3 g saturated fat), 20 g protein, 10.5 g carbohydrate, 165 mg cholesterol, 490 mg sodium, 1.5 g fiber