Holiday Crustless Crab Quiche - cooking recipe

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

Preparation

In a medium skiller saute mushrooms and onions in the butter till tender. Drain on paper towel.
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.
Beat the eggs and combine the rest of the ingredients in a bowl.
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.