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Crustless Crab Or Ham Quiche

1/2 lb Fresh mushrooms; thin sliced
2 tb Butter
4 Eggs
1 c Sour cream
1 c Small curd cottage cheese
1/2 c Parmesan cheese; grated
4 tb Flour
1 ts Onion powder
1/4 ts Salt
4 dr Tabasco sauce
2 c Monterey jack; shredded
16 oz Fresh backfin crabmeat; OR 1/2 lb Ham; slivered


Preheat oven to 350 degrees F. Saute mushrooms in butter. Drain on paper towels. In blender, combine remaining ingredients except Monterey Jack and crab/ham. Blend until thoroughly mixed. Pour mixture into lg. bowl. Stir in mushrooms, cheese, and crab/ham. Pour into 9" quiche dish or 10" pie plate. Bake for 45 mins. or until knife comes out clean. Let stand 5 min. before cutting. May be prepared ahead and brought to room temp before baking.


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