Crustless Crab Quiche

• 2 Tbsp. butter or margarine (30 ml)
• 1 cup thinly sliced mushrooms (250 ml)
• 1 small onion, finely chopped
• 4 eggs
• 1 cup cottage cheese (250 ml)
• 1 cup sour cream (250 ml)
• 1/4 cup flour (60 ml)
• 1/4 tsp salt (1 ml)
• 1/2 cup grated Parmesan cheese (125 ml)
• 1 cup grated Cheddar cheese (250 ml)
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• 6 oz can crab meat, drained & flaked (184 g)

Directions:

Preheat oven to 350 degrees F (180 degrees C). Melt butter in a frying pan and saute mushrooms and onions until tender. Put all other ingredients except cheddar cheese & crab in a blender and mix until well blended. Pour into a mixing bowl and fold in sautéed mushrooms and onions, cheddar cheese and crab meat. Pour into a greased 9 or 10" quiche or pie pan.

Bake for 45 minutes or until set (when a knife inserted in the middle comes out clean).

Let sit for 10 minutes before serving.

Makes a great lunch served with a salad.