Crustless Spinach Mushroom Quiche
INGREDIENTS:
4 Eggs
1 c Sour cream
1 c Low fat cottage cheese
1/2 c Parmesan cheese
4 tb Flour
1 ts Onion powder
1/4 ts Salt
4 oz Canned mushrooms; drained
1/2 lb Monterey jack cheese
-(shredded)
4 Eggs
1 c Sour cream
1 c Low fat cottage cheese
1/2 c Parmesan cheese
4 tb Flour
1 ts Onion powder
1/4 ts Salt
4 oz Canned mushrooms; drained
1/2 lb Monterey jack cheese
-(shredded)
---CHOICE OF FILLING---
8 oz Salad shrimp 1 ts Lemon rind 1 tb Green onion tops, chopped 8 oz Crab or surimi 1 ts Lemon rind 1/4 c Sliced almonds 15 1/2 oz Canned red salmon; flaked 1/2 ts Dill weed 1 c Grated cheddar cheese -
instead of half the -
jack cheese
In a blender combine first 7 ingredients. Blend until smooth. Arrange cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350 degrees F. for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8.
For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
8 oz Salad shrimp 1 ts Lemon rind 1 tb Green onion tops, chopped 8 oz Crab or surimi 1 ts Lemon rind 1/4 c Sliced almonds 15 1/2 oz Canned red salmon; flaked 1/2 ts Dill weed 1 c Grated cheddar cheese -
instead of half the -
jack cheese
In a blender combine first 7 ingredients. Blend until smooth. Arrange cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350 degrees F. for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8.
For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska