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CRUSTLESS QUICHE
Nb persons: 9
Yield:
Preparation time:
Total time:
Source: Meredith Lundgren
| 2 TABLESPOONS | BUTTER |
| 1/2 CUP | CHOPPED ONION |
| 1/2 CUP | SLICED FRESH MUSHROOMS |
| 4 | EGGS |
| 1 CUP | SOUR CREAM |
| 1 CUP | SMALL CURD COTTAGE CHEESE |
| 1/2 CUP | GRATED PARMESAN CHEESE |
| 1/4 CUP | FLOUR |
| 1/4 tsp Salt | |
| 4 DROPS | TABASCO SAUCE |
| 2 CUPS | SHREDDED MONTEREY JACK CHEESE |
| 1 CUP | CHOPPED COOKED HAM, BACON OR SAUSAGE |
Saute onions in butter until tender, add mushrooms and saute for 2 minutes.
Process the eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt and tabasco sauce in a food processor. Place into a bpwl. Add the cooked onions and mushrooms, Monterey Jack cheese and ham and mis well.
Pour into a buttered 9-inch square pan. Bake at 350 degrees for 45 minutes.
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