Crustless Crab Quiche Recipe

• 6 ounce. crabmeat, real or possibly imitation
• 1/2 pound fresh mushrooms, sliced
• 2 tbsp. butter
• 4 Large eggs
• 1 c. lowfat sour cream
• 1 c. small curd cottage cheese
• 1 c. grated Parmesan cheese
• 1/4 c. flour
• 1 teaspoon onion pwdr
• 1/4 teaspoon salt
• 4 drops Tabasco sauce
• 2 c. shredded Monterey Jack cheese

1. Thaw or possibly drain crabmeat.
2. In medium size skillet, saute/fry mushrooms in butter till tender.
3. Remove; drain on paper towel.
4. In blender or possibly food processor mix Large eggs, lowfat sour cream, cottage cheese, Parmesan, flour, onion pwdr, salt, and Tabasco.
5. Mix in mushrooms, Jack cheese and crabmeat.
6. Pour into 10 inch quiche dish.
7. Bake at 350 degrees for 45 min till golden and a knife inserted in center comes out clean.
8. Let stand 5 min, cut, and serve in 6 wedges.

crabmeat, mushrooms, butter, eggs, sour cream, cheese, parmesan cheese, flour, onion pwdr, salt, tabasco sauce, shredded monterey jack cheese

Taken from cookeatshare.com/recipes/crustless-crab-quiche-52589 (may not work)