Crustless Crab and Mushroom Quiche |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 15 |
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This is fabulous! I got this from my mom, but I'm not sure where she got it originally. Be sure to get the mushrooms and crab blotted as dry as you can - the secret to this quiche's success. This is great straight from the oven, but it's at least as good at room temperature, even the next day, which makes it a good choice for buffets and potlucks. Ingredients:
8 ounces sliced mushrooms |
2 tablespoons butter or 2 tablespoons margarine |
4 eggs |
1/2 pint sour cream |
1/2 pint cottage cheese |
1/2 cup grated parmesan cheese |
1/4 cup flour |
1 teaspoon onion powder |
1/4 teaspoon salt |
8 drops tabasco sauce |
2 cups monterey jack cheese |
6 ounces canned crab |
Directions:
1. Preheat oven to 350°.
2. Sauté mushrooms in butter.
3. Remove w/ slotted spoon to paper towels and blotdry thoroughly.
4. Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
5. Drain crab and blot dry with paper towels.
6. Fold mushrooms, crab and Monterey Jack into egg mixture.
7. Spread into (ungreased) 10 Pyrex pie plate.
8. Bake 45 minutes, or until knife inserted in center comes out clean.
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