1/4 to 1/2 c. onion, chopped
1/2 lb. mushrooms, chopped
2 tbsp. butter
4 eggs
1 c. sour cream
1 c. sm. curd cottage cheese
1 c. freshly grated Parmesan
1/4 c. flour
4 drops hot red pepper sauce
2 c. Monterey Jack, shredded
6 oz. crabmeat, drained (or fresh)

Preheat oven to 350 degrees. In a large saucepan, saute onions and mushrooms in butter. In a mixing bowl combine eggs, sour cream, cottage cheese, Parmesan, flour and pepper sauce. Add mushroom and onion, Monterey Jack and crabmeat. Stir to combine. Pour mixture into buttered 10 inch quiche dish and bake 40 minutes until golden brown. Let stand 15 minutes before serving. Serve plain or with cocktail sauce.