• Crustless Crab Quiche

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    Prep time:
    Cook time:
    Servings: 6
    by Kathy Foster
    12 recipes


    • 1/2 lb. fresh mushrooms sliced thin
    • 2 tbsp. butter
    • 4 eggs
    • 1/2 pt. sour cream
    • 1/2 pt. small curd cottage cheese
    • 1/2 c. grated parmesan cheese
    • 4 tbsp. flour
    • 1 t. onion powder
    • 1/4 t. salt
    • 4 drops Tabasco sauce
    • 2 c. shredded monterey jack cheese
    • 6 oz. fresh or frozen crab meat, thawed & well drained


    1. Preheat oven to 350°. Saute mushrooms in butter until tender and drain. In a blender, blend eggs, sour cream, cottage cheese, parmesan cheese, flour, onion powder, salt and Tabasco sauce. Pour into a large bowl. Stir in crabmeat, mushrooms and monterey jack cheese. Pour into a 9 inch deep dish pie plate. Bake 45 minutes, until knife inserted into the center comes out clean. Should be puffed and golden brown. Let stand 5 minutes before cutting. You can substitute bacon or ham for crabmeat.

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