Crab Mushroom Cheese Quiche

• 1 can (4 oz.) sliced mushrooms
• 1 tsp. butter
• 1 c. crabmeat (7 oz. can)
• 1 1/3 c. diced Gruyere or Swiss cheese (1/3 lb.)
• 3/4 c. sour cream
• 1/4 c. mayonnaise
• 1/2 tsp. salt
• 1 Tbsp. flour
• light cream or milk
• 3 eggs, slightly beaten
• 1/2 tsp. hot pepper sauce

1. Drain mushrooms, reserving liquid.
2. Saute mushrooms in butter 2 minutes.
3. Scatter in pie shell.
4. Remove any membrane from crabmeat. Scatter crabmeat and cheese over mushrooms.
5. Mix sour cream and mayonnaise with saved mushroom liquid, salt and flour.
6. Add enough light cream to mixture to make 2 cups.
7. Blend in eggs and hot pepper sauce and pour into pie shell.
8. Bake at 350u0b0 for 55 minutes or until set.
9. Let stand 15 minutes before cutting.

mushrooms, butter, crabmeat, gruyere, sour cream, mayonnaise, salt, flour, light cream, eggs, hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208451 (may not work)