Stono River Crab Quiche - cooking recipe

Ingredients

1 c. cottage cheese
1/2 tsp. salt
3 eggs
1 Tbsp. white wine
2 c. fresh lump crabmeat, picked over and shells discarded
1 c. grated Swiss cheese
1 (9-inch) deep dish pastry shell (unbaked)

Preparation

Preheat the oven to 350\u00b0.
Place the cottage cheese, salt, eggs and white wine in a blender; blend at high speed until the mixture is creamy, about 2 minutes.
Transfer the egg mixture to a large bowl; stir in the crabmeat.
Sprinkle 1/2 cup of the grated cheese over the bottom of the pastry shell; pour in the egg mixture.
Bake until the top is golden brown, about 45 minutes. Sprinkle the remaining cheese over the top of the quiche; return the pan to the oven just long enough to melt the cheese, about 5 minutes.
Yields 8 servings.