Mix the breadcrumbs, rosemary, garlic and salt in a bowl. Pour in the oil and water, mix, spread over the base of the prepared tin, press down firmly with the back of a spoon.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven.
Heat the oil in a pan. Fry the mushrooms in batches along with the rosemary for approx. 5 mins. per batch, place in a bowl. Reduce the heat, sauté the spring onions in the same pan for approx. 5 mins., add to the mushrooms, allow to cool slightly. Combine the eggs, milk and cottage cheese, season, add to the mushrooms, mix. Spread the mixture over the base of the quiche.
Approx. 40 mins. in the centre of the oven.