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 |
CHOICE OF FILLING
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