Stono River Crab Quiche

• 1 c. cottage cheese
• 1/2 tsp. salt
• 3 eggs
• 1 Tbsp. white wine
• 2 c. fresh lump crabmeat, picked over and shells discarded
• 1 c. grated Swiss cheese
• 1 (9-inch) deep dish pastry shell (unbaked)

1. Preheat the oven to 350u0b0.
2. Place the cottage cheese, salt, eggs and white wine in a blender; blend at high speed until the mixture is creamy, about 2 minutes.
3. Transfer the egg mixture to a large bowl; stir in the crabmeat.
4. Sprinkle 1/2 cup of the grated cheese over the bottom of the pastry shell; pour in the egg mixture.
5. Bake until the top is golden brown, about 45 minutes. Sprinkle the remaining cheese over the top of the quiche; return the pan to the oven just long enough to melt the cheese, about 5 minutes.
6. Yields 8 servings.

cottage cheese, salt, eggs, white wine, fresh lump crabmeat, swiss cheese, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007710 (may not work)