Holiday Crustless Crab Quiche

• 12 ounces crabmeat
• 1/2 lb fresh mushrooms, sliced
• 2 tablespoons butter
• 4 eggs
• 1 cup sour cream
• 1 cup cottage cheese, small curd
• 1/2 cup parmesan cheese, grated
• 1/4 cup flour
• 1/3 cup onion, diced
• 1/4 teaspoon salt
• 5 drops Tabasco sauce
• 2 cups monterey jack cheese, shredded

1. In a medium skiller saute mushrooms and onions in the butter till tender. Drain on paper towel.
2. In a bowl combine the sour cream, cottage cheese, parmesan cheese and crabmeat. Toss the shredded Monterey jack cheese with the flour in a plastic bag and then add to the crabmeat mixture.
3. Beat the eggs and combine the rest of the ingredients in a bowl.
4. Pour into a 10 inch greased quiche dish or a deep dish pie plate. Bake at 350 degrees for 40 minutes or until a knife inserted in comes out clean. Quiche should be puffed and golden brown. Let stand 5 min before cutting.

crabmeat, fresh mushrooms, butter, eggs, sour cream, cottage cheese, parmesan cheese, flour, onion, salt, tabasco sauce, cheese

Taken from www.food.com/recipe/holiday-crustless-crab-quiche-340207 (may not work)