Holiday Crustless Crab Quiche |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I am not sure where this recipe came from but it is good. Ingredients:
12 ounces crabmeat |
1/2 lb fresh mushrooms, sliced |
2 tablespoons butter |
4 eggs |
1 cup sour cream |
1 cup cottage cheese, small curd |
1/2 cup parmesan cheese, grated |
1/4 cup flour |
1/3 cup onion, diced |
1/4 teaspoon salt |
5 drops tabasco sauce |
2 cups monterey jack cheese, shredded |
Directions:
1. In a medium skiller sauté mushrooms and onions in the butter till tender. Drain on paper towel.
2. In a bowl combine the sour cream, cottage cheese, parmesan cheese and crabmeat. Toss the shredded Monterey jack cheese with the flour in a plastic bag and then add to the crabmeat mixture.
3. Beat the eggs and combine the rest of the ingredients in a bowl.
4. Pour into a 10 inch greased quiche dish or a deep dish pie plate. Bake at 350 degrees for 40 minutes or until a knife inserted in comes out clean. Quiche should be puffed and golden brown. Let stand 5 min before cutting.
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