 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is simply Divine! It is a simple quiche made with fresh ingredients and cooked in a casserole dish with no crust. It is wonderful straight from the oven or served the next day. It is a great quiche for brunch or dinner. I served it with a Spinach Salad and “My Mom’s Awesome Parsley Potatoes.” Ingredients:
10 ounces fresh mushrooms, sliced (i used baby portabellas) |
1 tablespoon butter |
4 eggs |
3/4 cup fresh spinach, torn |
1 cup sour cream |
1 cup cottage cheese |
1/2 cup parmesan cheese, grated |
1/4 cup flour |
1 1/2 teaspoons onion powder |
1 teaspoon basil |
1/4 teaspoon salt |
1/4 teaspoon hot sauce |
8 ounces backfin crab |
2 cups cheddar cheese, shredded (or swiss) |
Directions:
1. Preheat Oven to 350 Degrees.
2. Sautee Mushrooms in Butter for 3 –4 minutes.
3. Remove with slotted spoon and blot thoroughly.
4. Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
5. Drain Crab and blot dry with paper towels.
6. Fold Mushrooms (reserve a 1/4 of the mushrooms), Crab, and Cheese into Egg Mixture.
7. Spread into 9” Glass Casserole Dish.
8. Arrange remaining Mushrooms on top of Egg Mixture.
9. Bake for 1 hour, or until set.
10. Let sit for about 5 minutes before cutting.
|
|