CRUSTLESS CRAB QUICHE>
1/2 lb fresh mushrooms thinnly sliced
2 TB margarine
1/2 pt sour cream
1/2 pt cottage cheese
1/2 c parmesan cheese
1 tsp onion powder
4 TB flour
4 drops Tabasco sauce
1/4 tsp salt
2C shredded Monterey Jack cheese
6 oz fresh or frozen crab meat
Preheat oven to 350F. Saute mushrooms in margarine until tender, remove
from heat and drain on paper towels.
In a food processor (with a metal blade) blend eggs, sour cream, cottage cheese, parmesan cheese, flour, onion powder, salt and tabasco sauce.
Pour into a large bowl. Stir in mushrooms, Jack cheese and crab meat.
Pour into quiche dish and bake for 45 min or until a knife inserted in the center comes out clean. It should be puffed and brown. Let stand 5 min before slicing.
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