4 eggs
1 cup sour cream
1 cup low fat cottage cheese
1/2 cup Parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
1 4-ounce can mushrooms, drained
2 cups shredded Monterey Jack cheese (1/2 pound)
CHOICE OF FILLING
8 ounces salad shrimp
1 teaspoon lemon zest
1 tablespoon green onion tops, chopped
OR
8 ounces crab or surimi
1 teaspoon lemon zest
1 cup sliced almonds
OR
15 ounces canned red salmon, flaked
1/2 teaspoon dill weed
1 cup grated Cheddar cheese instead of one of the cups of Jack cheese
Servings: 8
1. In a blender combine first 7 ingredients. Blend until smooth.
2. Arrange cheese, seafood, mushrooms and seasoning in quiche dish. Pour blended ingredients over. Bake 350ºdegrees for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Notes: For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.
1 cup sour cream
1 cup low fat cottage cheese
1/2 cup Parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
1 4-ounce can mushrooms, drained
2 cups shredded Monterey Jack cheese (1/2 pound)
CHOICE OF FILLING
8 ounces salad shrimp
1 teaspoon lemon zest
1 tablespoon green onion tops, chopped
OR
8 ounces crab or surimi
1 teaspoon lemon zest
1 cup sliced almonds
OR
15 ounces canned red salmon, flaked
1/2 teaspoon dill weed
1 cup grated Cheddar cheese instead of one of the cups of Jack cheese
Servings: 8
1. In a blender combine first 7 ingredients. Blend until smooth.
2. Arrange cheese, seafood, mushrooms and seasoning in quiche dish. Pour blended ingredients over. Bake 350ºdegrees for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Notes: For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.
