Crustless Seafood Quiche
From the Alaska Seafood Marketing Institute.
Recipe by: Leslie, Anchorage, Alaska
Servings: 8

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-oz can mushrooms -- drained
2 cups shredded Monterey jack cheese (1/2 lb.)
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
1/4 cup sliced almonds
OR
1 15-1/2oz can red salmon -- flaked
1/2 teaspoon dill weed
1 cup grated cheddar cheese instead of one of
the cups of 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 for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.