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Crustless Crab Quiche
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Great with crab or shrimp!

Ruth T.


  • 1-1/2 c, sliced mushrooms
  • 2 tbsp (30 ml) butter
  • 4 eggs
  • 1 cup (225 ml) sour cream
  • 1/2 cup (125 ml) cottage cheese
  • 1/4 cup (60 ml) grated parmesan cheese
  • 1/4 cup (60 ml) all-purpose flour
  • 1 tsp (5 ml) onion powder
  • 1/4 tsp (1 ml) salt
  • 4 drops hot pepper sauce (Tabasco)
  • 1/2 cup (125 ml) crabmeat or shrimp
  • 1 cup (225 ml) grated cheddar cheese
  • 1 cup (225 ml) grated Jack cheese
  • Preheat oven to 350 degrees (175 C.).
  • Saute mushrooms in butter over high heat until tender. Place on a paper towel.
  • Blend eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, and hot pepper sauce until well blended.
  • Combine egg mixture, mushrooms, crab or shrimp, and cheddar and Jack cheeses inlarge bowl. Mix well.
  • Pour into a greased 10" quiche dish or large pie pan.
  • Bake for 45 minutes or until mixture is set and surface is golden.
  • Let stand 5 minutes before cutting.

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