Crustless Crab Quiche Recipe
Ingredients
- 1/2 lb. fresh mushrooms sliced thin
- 2 tbsp. butter
- 4 eggs
- 1/2 pt. sour cream
- 1/2 pt. small curd cottage cheese
- 1/2 c. grated parmesan cheese
- 4 tbsp. 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 & well drained
Directions
- Preheat oven to 350°. Saute mushrooms in butter until tender and drain. In a blender, blend eggs, sour cream, cottage cheese, parmesan cheese, flour, onion powder, salt and Tabasco sauce. Pour into a large bowl. Stir in crabmeat, mushrooms and monterey jack cheese. 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. You can substitute bacon or ham for crabmeat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 255 | 64% |
| Total Fat 28.71g | 36% |
| Saturated Fat 16.51g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 702mg | 29% |
| Potassium 401mg | 11% |
| Total Carbs 9.04g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.04g | 2% |
| Protein 26.98g | 43% |
