Ingredients: |
Ingredients: ¼ cup broccoli, partially cooked
4 large eggs
1 cup sour cream
1 cup cottage cheese, small curd
½ cup grated Parmesan cheese
¼ cup flour
½ pound sliced mushrooms
1 teaspoon basil
8 ounces crab, fresh or frozen
¼ cup red bell pepper, partially cooked
1 teaspoon onion powder
4 drops Tabasco sauce
½ cup chopped green onion
1 cup shredded Colby cheese
1 cup shredded Monterey Jack
1 teaspoon dried dill
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Directions: |
Directions:Use fresh mushrooms sautéed in 2 Tbsp. butter, or 2 4-oz cans of mushrooms, drained. Use fresh or - frozen that is thawed and well-drained crab. Or use 8 oz. of mock crab cut into chunks. Use package of Colby & Jack shredded cheese - as for tacos. Preheat oven to 350°. Grease and flour a 10" quiche dish or 10" pie plate. If using fresh mushrooms, sauté them and drain on paper towels. Blend eggs, sour cream, cottage cheese, Parmesan, flour, herbs, onion powder, and Tabasco in a blender or food processor. Place mushrooms, onions, cheese, veggies, and crabmeat in a large bowl. Pour in egg mixture and stir gently to mix well. Pour into prepared quiche dish. (Can be refrigerated, covered at this point. Bring to room temp before baking.)
Bake for 45 minutes or until it is puffed and golden and knife inserted near center comes out clean. Do not overcook! Let stand for 5-10 minutes before cutting into wedges. Serves 8 as a main dish. Variation: substitute ½ pound cooked, cubed ham for the crabmeat. |
This recipe for Crustless Crab Quiche is from