Divine Crab Quiche Recipe #118785
This is simply Divine! It is a simple quiche made with fresh ingredients and cooked in a casserole dish with no crust. It is wonderful straight from the oven or served the next day. It is a great quiche for brunch or dinner. I served it with a Spinach Salad and “My Mom’s Awesome Parsley Potatoes.”
1½ hours | 20 min prep
SERVES 8
- 10 ounces fresh mushrooms, Sliced (I used Baby Portabellas)
- 1 tablespoon butter
- 4 eggs
- 3/4 cup fresh spinach, Torn
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup parmesan cheese, Grated
- 1/4 cup flour
- 1 1/2 teaspoons onion powder
- 1 teaspoon basil
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 8 ounces backfin crab
- 2 cups cheddar cheese, Shredded (Or Swiss)
- Preheat Oven to 350 Degrees.
- Sautee Mushrooms in Butter for 3 –4 minutes.
- Remove with slotted spoon and blot thoroughly.
- Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
- Drain Crab and blot dry with paper towels.
- Fold Mushrooms (reserve a ¼ of the mushrooms), Crab, and Cheese into Egg Mixture.
- Spread into 9” Glass Casserole Dish.
- Arrange remaining Mushrooms on top of Egg Mixture.
- Bake for 1 hour, or until set.
- Let sit for about 5 minutes before cutting.
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5 stars