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

Preheat oven to 350°F. In medium skillet saute mushrooms in butter until tender. Remove with slotted spoon and drain on paper towels.

In blender, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco. Pour mixture into a large bowl. Stir in mushrooms, cheese and crab meat. Pour into 10 inch quiche dish.

Bake 45 minutes until knife inserted near center comes out clear. Quiche should be puffed and golden brown. Let stand 5 minutes before cutting into wedges. You may substitute 1/2 pound cooked ham for the crabmeat.

Serves 8.