Prep time: 90 minutes    Difficulty : 🙂     Servings: 8

1/2 pound fresh mushrooms, thinly sliced

2 tablespoons butter or margarine

4 eggs

1/2 pint dairy sour cream (1 cup)

1/2 pint small curd cottage cheese (1 cup)

1/2 cup grated Parmesan cheese

4 tablespoons flour

1 teaspoon onion powder

1/4 teaspoon salt

4 drops Tabasco sauce

2 cups shredded Monterey Jack cheese (1/2 pound)

6 oz. crabmeat, thawed and well drained

Preheat oven to 350.  In a medium skillet, saute mushrooms in butter or margarine until tender  Remove mushrooms with a slotted spoon and drain on paper towels  In a blender or food processor fitted with a metal blade, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce.  Pour mixture into a large bowl.  Stir in mushrooms, Jack cheese and crabmeat. Pour into a quiche pan or 9″ deep dish pie plate.  Bake 45 minutes or until a knife inserted near the center comes out clean  Quiche should be puffed and golden brown.  Let stand 5 minutes before cutting into wedges.