Ingredients
-
8
-
2
-
4
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
8
-
2
-
6
-
-
-
Directions
Crustless Crab and Mushroom Quiche, This is fabulous! I got this from my mom, but I’m not sure where she got it originally Be sure to get the mushrooms and crab blotted as dry as you can — the secret to this quiche’s success This is great straight from the oven, but it’s at least as good at room temperature, even the next day, which makes it a good choice for buffets and potlucks , Can this be put together the day before baking it?, This is fabulous! I got this from my mom, but I’m not sure where she got it originally Be sure to get the mushrooms and crab blotted as dry as you can — the secret to this quiche’s success This is great straight from the oven, but it’s at least as good at room temperature, even the next day, which makes it a good choice for buffets and potlucks
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Saut Mushrooms in Butter. |
|
3
Done
|
Remove W/ Slotted Spoon to Paper Towels and Blotdry Thoroughly. |
|
4
Done
|
Beat Eggs W/ Sour Cream, Cottage Cheese, Parmesan, Flour and Seasonings. |
|
5
Done
|
Drain Crab and Blot Dry With Paper Towels. |
|
6
Done
|
Fold Mushrooms, Crab and Monterey Jack Into Egg Mixture. |
|
7
Done
|
Spread Into (ungreased) 10" Pyrex Pie Plate. |
|
8
Done
|
Bake 45 Minutes, or Until Knife Inserted in Center Comes Out Clean. |
