Crustless crab quiche
Crustless crab quiche
Ingredients/Components
- eggs - 4 item
- sour cream - 1 c
- salt - 1/4 tsp
- flour - 1/4 c
- butter - 2 Tbsp
- Parmesan cheese, grated - 1/2 c
- small curd cottage cheese - 1 c
- onion powder - 1 tsp
- drops Tabasco sauce - 4 item
- fresh mushrooms, sliced - 1/2 lb
- Monterey Jack cheese, shredded - 2 c
- fresh or frozen crabmeat - 6 oz
How to make crustless crab quiche:
In medium skillet, saute mushrooms in butter until tender. Remove mushrooms with a slotted spoon and drain on paper towels. In a blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce. Fold in mushrooms, Jack cheese and crabmeat.Pour in a 10-inch porcelain quiche dish or a 9 1/2-inch deep pie plate. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. The quiche should be puffed and golden brown. Let stand 5 minutes before cutting. Serves 6.
Recipe categories: Lunch/snacks, Breakfast, Savory pies.
Rating:
Related ingredients:
sugar, pkg, sour cream, salt, chocolate chips, vegetable oil, pepper, onion soup mix, dry red wine
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