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Crustless Crab Quiche


1/2 lb. fresh mushrooms, thinly sliced
2 tbsp. butter
4 eggs
1/2 pt. sour cream (1 c.)
1/2 pt. sm. curd cottage cheese
1/2 c. grated Parmesan cheese
4 tbsp. flour
1 tsp. onion powder
1 tsp. salt
4 drops Tabasco sauce
2 c. shredded Monterey Jack cheese
6 oz. crab meat


Preheat oven to 350 degrees. Saute mushrooms in butter until tender and set aside. In food processor or blender mix together the eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt, and Tabasco sauce. Stir in mushrooms, Jack cheese, and crab meat.

Pour into a 9 or 10-inch quiche dish. Bake 45 minutes or until knife inserted near center comes out clean. Quiche should be puffed and golden brown. Let stand 5 minutes before cutting. Serves 8.

Variations: Substitute 1/2 pound cooked ham, chopped, for crabmeat OR bacon pieces and broccoli OR turkey, etc.

Very easy and it always tastes great.

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