Crab Quiche

This is a recipe I've made over and over again. I got it from my mom. It's quiche -- crustless quiche which I like because crust packs loads of fat and it's the innards that are the best part anyway right? Well, in this recipe they are.

Easter morning my roommates and I had some friends over for breakfast. These are my two lovely roommates right here eating. Maybe they're finished, I don't know.

Mandi is the dark haired beauty. She made honey wheat pancakes -- sorry, waffles. Dangit. If she reads this I'm going to hear about that. THEY LOOKED LIKE PANCAKES! Anyway. I made blueberry muffins and quiche. The blueberry muffins are from Everyday Food. You can get the recipe here. I love them. They have cornmeal.

Moving on. This quiche is great if you like crab and mushrooms and swiss cheese. That's basically it. So something possessed me to buy a ginormous thinger of dried mushrooms at Costco. Have you seen that thing? $15.00. I bought it. If you need mushrooms I can hook you up.

They're super easy because you just run hot water over them until they're reconstituted. I hope to use them in soups and more quiche and other stuff. But seriously, if you want some mushrooms...

Here's the recipe:

4 eggs
1 1/2 cup sour cream
1/2 cup grated parmesan
1/4 cup flour
1 tsp onion powder
1/4 tsp salt
1 can crabmeat, drained
1 cup sliced mushrooms (saute if you want)
2 cups grated swiss cheese

Mix first 6 ingredients; beat until smooth. Stir in crab, mushrooms and swiss cheese. Pour into pie plate. Sprinkle with paprika, cook for 40 minutes at 350.