Title: Crustless Crab or Ham Quiche
Categories: Main
Yield: 6 Servings

TIDEWATER ON THE HALF SHELL
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~. 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.

Author - Junior League of Norfolk-Virginia Beach, VA

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