Crustless seafood quiche

Yield: 8 Servings

Measure Ingredient
4 \N Eggs
1 cup Sour cream
1 cup Low fat cottage cheese
½ cup Parmesan cheese
4 tablespoons Flour
1 teaspoon Onion powder
¼ teaspoon Salt
4 ounces Canned mushrooms; drained
½ pounds Monterey jack cheese (shredded)
8 ounces Salad shrimp
1 teaspoon Lemon rind
1 tablespoon Green onion tops, chopped
8 ounces Crab or surimi
1 teaspoon Lemon rind
¼ cup Sliced almonds
15½ ounce Canned red salmon; flaked
½ teaspoon Dill weed
1 cup 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 Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

Similar recipes