CRAB - MUSHROOM - CHEESE QUICHE

By therman

Cooks.com

Ingredients

• 1 pastry for 10-inch pie
• 1 can (4 oz.) sliced mushrooms
• 1 tsp. butter
• 1 c. canned crab meat (lump or flaked)
• 1-1/3 c. finely diced Gruyere or Swiss cheese (1/3 lb.)
• 3/4 c. sour cream
• 1/4 c. mayonnaise
• 1/2 tsp. salt
• 1 tsp. flour
• Light cream
• 3 eggs (slightly beaten)
• 1/2 tsp. hot pepper sauce

Preparation

Step 1

Bake pastry shell at 450°F for 10 minutes. Drain mushrooms. Save liquid. Sauté mushrooms in butter for 2 minutes. Scatter in pie shell. Scatter crab meat and cheese over mushrooms. Mix sour cream and mayonnaise with mushroom liquid, salt and flour. Add enough light cream to make 2 cups. Blend in eggs and pepper sauce and pour into pastry shell.
Bake at 350°F for 55 minutes or until set. Let stand 15 minutes before cutting.

Yield: 6 servings.