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

Preheat oven to 350 degrees F. (175 degrees C.). In a medium skillet, saute mushrooms in butter until tender. Remove mushrooms with a slotted spoon and drain on paper towels.

In a blender or food processor fitted with the metal blade, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce. Pour mixture into a large bowl.

Stir in sauteed mushrooms, Jack cheese and crabmeat. Pour into a 9 or 10 inch porcelain quiche dish or a 9 1/2 inch deep dish pie plate. Bake 45 minutes or until knife inserted near center comes out clean. Quiche should be puffed and golden brown. Let stand 5 minutes before cutting into wedges. Makes 8 servings.

Variation: Substitute 1/2 pound cooked ham for the crabmeat.