Crustless Crab Quiche

Serves: 7
Total Calories: 337


1/2 pound fresh mushrooms, thinly sliced
2 tablespoons butter
4 eggs
1 cup sour cream
1 cup small-curd cottage cheese
1/2 cup grated Parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops Tabasco
2 cups shredded Monterey Jack cheese
16 ounces fresh backfin crabmeat


Preheat oven to 350°. Sauté mushrooms in butter. Drain on paper towels. In blender, combine remaining ingredients except Monterey Jack cheese and crabmeat. Blend until thoroughly mixed. Pour mixture into large bowl. Stir in mushrooms, cheese, and crabmeat. Pour into a greased 9- or 10-inch quiche dish or 10-inch pie plate. Bake at 350° for 45 minutes or until knife comes out clean. Let stand 5 minutes before cutting.

Note: May be prepared ahead and brought to room temperature before baking. One-half pound slivered ham may be substituted for crab.

Nutritional Facts:

Serves: 7
Total Calories: 337
Calories from Fat: 219

This Crustless Crab Quiche recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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