Prep 20 mins
Cook 1 hr
This is simply Divine! It is a simple quiche made with fresh ingredients and cooked in a casserole dish with no crust. It is wonderful straight from the oven or served the next day. It is a great quiche for brunch or dinner. I served it with a Spinach Salad and “My Mom’s Awesome Parsley Potatoes.”
- 10 ounces fresh mushrooms, Sliced (I used Baby Portabellas)
- 1 tablespoon butter
- 4 eggs
- 3⁄4 cup fresh spinach, Torn
- 1 cup sour cream
- 1 cup cottage cheese
- 1⁄2 cup parmesan cheese, Grated
- 1⁄4 cup flour
- 1 1⁄2 teaspoons onion powder
- 1 teaspoon basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon hot sauce
- 8 ounces backfin crab
- 2 cups cheddar cheese, Shredded (Or Swiss)
- Preheat Oven to 350 Degrees.
- Sautee Mushrooms in Butter for 3 –4 minutes.
- Remove with slotted spoon and blot thoroughly.
- Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
- Drain Crab and blot dry with paper towels.
- Fold Mushrooms (reserve a ¼ of the mushrooms), Crab, and Cheese into Egg Mixture.
- Spread into 9” Glass Casserole Dish.
- Arrange remaining Mushrooms on top of Egg Mixture.
- Bake for 1 hour, or until set.
- Let sit for about 5 minutes before cutting.
He Cheryl, very delicious! Thank you, However, I did make a few changes - we used a mixture of cremini and button mushrooms, instead of basil(personal preference)we used Italian seasoning and we used Guyere in stead of Swiss. Increased the amount of onion powder and added a clove of garlic(smashed)which I added at the end of cooking the mushrooms. Don't you love people who take a basic recipe and turn it all around? Sorry - a lot of it is due to their likes & dislikes here at the 'home' It was truly "yummelicious" and we'll definitely make this again. Thanks for posting, Diane :=) OH, omitted the hot sauce, can't serve it here.
This was very tasty, but just a little bland for my taste. I made this for my sister and her husband last night. I added about twice the spinach and extra crab meat, but I think it might need more crab meat. Thanks for sharing.
I enjoy quiche recipes that have no crust, and this one tastes great. I made this with portabellas -- that would be my favorite mushroom for this recipe. Next time I will increase the spinach (personal preference). I skimped and used half imitation crabmeat (bad idea) and found myself eating around the cheap stuff. Next time it's strictly real crabmeat. Thanks for being so specific about blotting the mushrooms and crab -- that saved my dish from being watery. I'm looking forward to leftovers at lunch tomorrow!