1/2 lb. fresh mushrooms, thinly sliced
2 tbsp. butter
4 eggs
1/2 pt. (1 c.) sour cream
1/2 pt. sm. curd cottage cheese
1/2 c. Parmesan cheese
4 tbsp. flour
1 tsp. onion powder
4 drops Tabasco sauce
2 c. shredded Monterey Jack cheese
6 oz. fresh or frozen crabmeat, drained
1/4 tsp. salt

Saute mushrooms in butter and drain on paper towels. In blender, blend all ingredients. Pour into large bowl and stir in mushrooms, cheese and crabmeat.

Pour into 9-10 inch quiche pan or 9 1/2 inch deep dish pie plate. Bake 350 degrees, 45 minutes, or until knife comes out clean. Let stand 5 minutes before cutting.