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    Crustless Crab Quiche

    Source of Recipe

    Barbara Davenport

    List of Ingredients

    • 1/2 lb. fresh mushrooms, thinly sliced
    • 2 T. butter or margarine
    • 4 eggs
    • 1/2 pt. sour cream
    • 1/2 pt. small curd cottage cheese
    • 1/2 c. grated parmesan cheese
    • 4 T. flour
    • 1 t. onion powder
    • 1/4 t. salt
    • 4 drops Tabasco sauce
    • 2 c. shredded monterey jack cheese
    • 6 oz. fresh or frozen crab meat, thawed and well drained


    1. Preheat oven to 350 degrees.
    2. Saute mushrooms in butter until tender and drain.
    3. In a blender, blend eggs, sour cream, cottage cheese, parmesan cheese, flour, onion powder, salt and Tabasco sauce.
    4. Pour into a large bowl. Stir in crabmeat, mushrooms and monterey jack cheese.
    5. Pour into a 9 inch deep dish pie plate. Bake 45 minutes, until knife inserted into the center comes out clean. Should be puffed and golden brown. Let stand 5 minutes before cutting.
    6. You can substitute bacon or ham for crabmeat.




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