Crustless Crab Quiche

  • 1/2 lbs mushrooms, sliced thin
  • 2 Tbsp butter
  • 4 eggs
  • 1 cup sour cream
  • 1 cup ricotta or cottage cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Monterey Jack cheese, shredded
  • 4 Tbsp flour
  • 4 drops Tabasco
  • 1 (12-oz.) can crabmeat, canned image placeholder

Preheat oven to 350° F. In sauté pan, cook mushrooms in butter until tender. Drain in dish with paper towels. In a food processor, blend eggs, sour cream, cheeses, flour, and Tabasco.

Stir mushrooms and crabmeat into mixture poured in a 9x9-inch casserole dish. Bake 45 minutes or until inserted knife comes out clean. Quiche should be puffed and golden. Let sit 10 minutes before cutting.

Serves: 8
Submitted by: Recipe Group Member