Crustless Crab Quiche

• 1/2 lb. mushrooms, sliced
• 2 Tbsp. butter
• 4 eggs
• 1/2 pt. sour cream (1 c.)
• 1 c. small curd cottage cheese
• 1/2 c. Parmesan cheese
• 4 Tbsp. flour
• 1 tsp. onion powder
• 1/4 tsp. salt
• 4 drops Tabasco
• 2 c. shredded Jack cheese
• 6 oz. fresh or frozen crab meat, well drained (I use 6 oz. can) *

1. Preheat oven to 350u0b0.
2. In medium skillet saute mushrooms in butter.
3. Remove and drain well.
4. In blender or food processor (metal blade), blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce.
5. Pour mixture in large bowl.
6. Stir in sauteed mushrooms, Jack cheese and crab meat.
7. Pour into 9 or 10-inch quiche pan.
8. Bake 45 minutes or until knife inserted comes out clean.
9. Quiche should be brown (golden) and puffed.
10. Let stand 5 minutes before serving.
11. Cut in wedges.
12. Serves 8.

mushrooms, butter, eggs, sour cream, cheese, parmesan cheese, flour, onion powder, salt, cheese, crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222027 (may not work)