Crustless Crab Quiche With Curry Sauce Recipe
Ingredients
| Mushrooms | 12 , thinly sliced | |
| Butter | 2 Tablespoon | |
| Eggs | 4 standard | |
| 1 cup 2 % cottage cheese | ||
| 1 cup yogurt OR sour cream | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| All purpose flour | 4 Tablespoon | |
| Onion powder | 1 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| 1 cup grated skim milk mozzarella cheese | ||
| Monterey jack cheese | 1 Cup (16 tbs), grated | |
| Crabmeat | 1 Cup (16 tbs), drained | |
Directions
GETTING READY
1) Preheat the oven to 350°F (180°C).
MAKING
2) In a medium skillet, saute the mushrooms in butter until lightly browned and
drain over a paper towel.
3) Beat the eggs, cottage cheese, sour cream, Parmesan cheese, flour, onion powder and Worcestershire sauce together.
4) Stir in the chesses, mushrooms and crabmeat.
5) Turn into a 10 inch quiche pan or deep pie plate and bake in the preheated oven for 45 minutes.
6) Alternately, place in the microwave on HIGH for 7-10 minutes, rotate every 2-3 minutes and allow to stand for 10 minutes.
SERVING
7) Slice into wedges and serve immediately.
1) Preheat the oven to 350°F (180°C).
MAKING
2) In a medium skillet, saute the mushrooms in butter until lightly browned and
drain over a paper towel.
3) Beat the eggs, cottage cheese, sour cream, Parmesan cheese, flour, onion powder and Worcestershire sauce together.
4) Stir in the chesses, mushrooms and crabmeat.
5) Turn into a 10 inch quiche pan or deep pie plate and bake in the preheated oven for 45 minutes.
6) Alternately, place in the microwave on HIGH for 7-10 minutes, rotate every 2-3 minutes and allow to stand for 10 minutes.
SERVING
7) Slice into wedges and serve immediately.
Chef
