This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, or brunch or for a cozy dinner in front of the TV. Hearty in nature you could almost call this a crab casserole. With canned lump crab meat, cottage cheese and Monterey Jack, it's luscious in flavor.
2TablespoonsDiablo Sauce(link in instruction section)
Preheat oven to 350 degrees. If making this crustless, lightly grease 1-10 inch deep dish glass pie plate or an 8 x 8 casserole dish. If using tart pans, line each tart pan with pie crusts. Refrigerate for at least 30 minutes before adding quiche mixture. And remember to dock the crust with a fork before adding quiche mixture.
In a large bowl, with a whisk, blend the eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, tabasco sauce, and nutmeg.
Stir in the crabmeat and Monterey jack cheese.
Pour the crabmeat mixture into the prepared deep dish pie plate, tart pans or casserole and bake for 45 - 60 minutes or until puffed and golden brown and knife inserted near the center comes out clean. Let stand 10 minutes before serving,
To serve, top with two tablespoons of Diablo Sauce and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.
Important Yield Information:You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam. Don't have a 9" tart pan? A deep dish pie pan works just as well. And important, if using a 9" tart pan, when filled with the tart dough, this recipe will yield 2 tarts.