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Crustless Crab Quiche




Source of Recipe


Barbara Davenport






List of Ingredients



• 1/2 lb. fresh mushrooms, thinly sliced
  
• 2 T. butter or margarine
  
• 4 eggs
  
• 1/2 pt. sour cream
  
• 1/2 pt. small curd cottage cheese
  
• 1/2 c. grated parmesan cheese
  
• 4 T. flour
  
• 1 t. onion powder
  
• 1/4 t. salt
  
• 4 drops Tabasco sauce
  
• 2 c. shredded monterey jack cheese
  
• 6 oz. fresh or frozen crab meat, thawed and well drained
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Saute mushrooms in butter until tender and drain.
   
3. In a blender, blend eggs, sour cream, cottage cheese, parmesan cheese, flour, onion powder, salt and Tabasco sauce.
   
4. Pour into a large bowl. Stir in crabmeat, mushrooms and monterey jack cheese.
   
5. Pour into a 9 inch deep dish pie plate. Bake 45 minutes, until knife inserted into the center comes out clean. Should be puffed and golden brown. Let stand 5 minutes before cutting.
   
6. You can substitute bacon or ham for crabmeat.