Holiday Crustless Crab Quiche

I am not sure where this recipe came from but it is good.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 12  ounces  crabmeat
• 1⁄2 lb fresh mushrooms, sliced
• 2  tablespoons butter
• 4  eggs
• 1  cup sour cream
• 1  cup cottage cheese, small curd
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup flour
• 1⁄3 cup onion, diced
• 1⁄4 teaspoon salt
• 5  drops Tabasco sauce
• 2  cups monterey jack cheese, shredded

Directions

1. In a medium skiller sauté mushrooms and onions in the butter till tender. Drain on paper towel.
2. In a bowl combine the sour cream, cottage cheese, parmesan cheese and crabmeat. Toss the shredded Monterey jack cheese with the flour in a plastic bag and then add to the crabmeat mixture.
3. Beat the eggs and combine the rest of the ingredients in a bowl.
4. Pour into a 10 inch greased quiche dish or a deep dish pie plate. Bake at 350 degrees for 40 minutes or until a knife inserted in comes out clean. Quiche should be puffed and golden brown. Let stand 5 min before cutting.