Zutaten für Divine Crab Quiche
- Fresh Mushrooms
- 2 tablespoons butter
- 6 large eggs
- Fresh Spinach
- 1/2 cup sour cream
- 1 cup small curd cottage cheese
- Parmesan Cheese
- 2 tablespoons all-purpose flour
- Onion Powder
- Basil
- Salt
- Hot Sauce
- 1 (15-ounce) can of crab meat
- Cheddar Cheese
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Zubereitung von Divine Crab Quiche
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in an oven-safe skillet over medium heat. Add 8 ounces of sliced mushrooms and sauté for 3-4 minutes, until softened.
- Remove mushrooms with a slotted spoon and pat thoroughly dry with paper towels. Set aside.
- In a large bowl, whisk together 6 large eggs, 1/2 cup sour cream, 1 cup chopped fresh spinach, 1 cup small curd cottage cheese, 1/2 cup grated Parmesan cheese, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Drain 1 (15-ounce) can of crab meat and pat completely dry with paper towels.
- Gently fold the sautéed mushrooms, drained crab meat, and 1/2 cup shredded cheddar cheese into the egg mixture.
- Pour the mixture into a 9x13 inch glass casserole dish.
- Arrange the remaining sautéed mushrooms on top of the egg mixture.
- Bake for 50-60 minutes, or until the quiche is set and the top is lightly golden brown. Insert a knife into the center; it should come out clean.
- Let the quiche stand for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
5g
Fat
66g
Carbs
2g
