6 oz. crabmeat, real or imitation
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
4 eggs
1 c. sour cream
1 c. small curd cottage cheese
1 c. grated Parmesan cheese
1/4 c. flour
1 tsp. onion powder
1/4 tsp. salt
4 drops Tabasco sauce
2 c. shredded Monterey Jack cheese

Thaw or drain crabmeat. In medium size skillet, saute mushrooms in butter until tender. Remove; drain on paper towel. In blender or food processor mix eggs, sour cream, cottage cheese, Parmesan, flour, onion powder, salt, and Tabasco. Fold in mushrooms, Jack cheese and crabmeat. Pour into 10 inch quiche dish. Bake at 350 degrees for 45 minutes until golden brown and a knife inserted in center comes out clean. Let stand 5 minutes, cut, and serve in 6 wedges.