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CRAB QUICHE

CRUSTLESS CRAB QUICHE>

1/2 lb fresh mushrooms thinnly sliced

2 TB margarine

4 eggs

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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