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BRUNCH
& BREAKFAST MAIN DISHES:
Crustless Crab Quiche
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Crustless
Crab Quiche |
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This is a
terrific brunch item...
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12
oz |
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fresh mushrooms, sliced |
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2
Tbs |
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butter |
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6
large |
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eggs |
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1
cup |
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reduced fat sour cream |
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1
cup |
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small curd cottage cheese |
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½
cup |
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grated Parmesan cheese |
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¼
cup |
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flour |
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1 ¼
tsp |
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onion powder |
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¼
tsp |
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salt |
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¼
tsp |
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Tabasco sauce |
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2 ½
cups |
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shredded Monterey Jack cheese (10 oz) |
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8
oz |
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fresh crab meat, drained and shells
removed |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Sauté
mushrooms in butter in a skillet until tender;
drain. Set aside |
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3 |
Combine
eggs, sour cream, cottage cheese, Parmesan,
flour, onion powder, salt and Tabasco in a food
processor or blender. Process until blended. |
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4 |
Combine egg
mixture, mushrooms, Jack cheese and crab in a
bowl and mix well. Pour the egg mixture into a 9
or 10" quiche dish. |
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5 |
Bake for 45
minutes, or until brown and puffy. A knife
inserted in the center should come out clean.
Let stand for 5 minutes before cutting into
wedges. |
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Servings: 8
RECIPE SOURCE: Junior League of San Diego’s Cookbook:
California Sol Food. We
helped test recipes for this cookbook, and this one
received very high ratings! |
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PRINT this Recipe
RATE this Recipe
Ratings:
**Liked
it, but didn't love it- would
make it again. "Very simple to make!"
-Charleston, SC
****Restaurant
Quality- would
make it again. "I'm not sure why the rating above, but we
absolutely love this quiche and have made it several times for brunches.
Delicious!"
-Rochester, NY
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