Holiday Crustless Crab Quiche

• crabmeat↗12 ounces
• fresh mushrooms↗1⁄2 lb

  sliced

• butter↗2 tablespoons
• eggs↗4
• sour cream↗1 cup
• cottage cheese↗1 cup

  small curd

• parmesan cheese↗1⁄2 cup

  grated

• flour↗1⁄4 cup
• onion↗1⁄3 cup

  diced

• salt↗1⁄4 teaspoon
• Tabasco sauce↗5 drops
• monterey jack cheese↗2 cups

  shredded

Step-by-step instructions

1. 1

   In a medium skiller sauté mushrooms and onions in the butter till tender. Drain on paper towel.

2. 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. 3

   Beat the eggs and combine the rest of the ingredients in a bowl.

4. 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.