Crustless seafood quiche

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
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood
  format courtesy of Karen Mintzias
 
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