Quick Crustless Crab Quiche Print Email

A quick bake in the morning, or can be prepared ahead and re-heated.

1/2 lb. mushrooms, thinly sliced
2 TBS butter
4 eggs
1 cup sour cream
1 cup cottage cheese
1/2 c. grated Parmesan
4 TBS flour
1 tsp onion powder
1/4 tsp salt
4 drops Tabasco sauce
2 cup Shredded Monterey Jack (1/2 lb)
6-7 oz. crabmeat, well drained

Preheat oven to 350 F. In a medium skillet, saute mushrooms in butter until tender. Remove mushrooms with a slotted spoon and drain. In a blender or food processor fitted with the metal blade, blend eggs, sour cream, cottage cheese, Parmesan, flour, onion powder, salt and Tabasco. Pour mixture into a large bowl. Stir in sauteed mushrooms, Jack cheese and crabmeat. Pour into a 9 or 10 inch deep dish pie plate. Bake 45 min. or until knife inserted near center comes out clean. Quiche should be puffed and golden brown. Let stand 5 minutes before cutting into wedges. Makes 8 servings.