I did this one for Mothers' Day. It was a hit, but more importantly, it was easy. I doubled it up and had lots of leftovers.
.5 lb sliced mushrooms
2 tbsp. butter
.5 pint sour cream
.5 pint (1 cup) small curd cottage cheese
.5 cup grated parmesan
4 tbsp. flour
1 tsp. onion powder
.25 tsp. salt
4 drops Tabasco
2 cups shredded jack cheese
6 oz cooked & chopped lobster meat (I used a tail from a 2 - 2.5 lb lobster x 2 for the double recipe)
Pre-heat oven to 350
Saute mushrooms in butter until tender. Drain on paper towels.
In a blender or food processor, blend sour cream, eggs, cottage cheese, parmesan, flour, onion powder, salt, Tabasco. Pour mixture into a large bowl. Stir in mushrooms, jack cheese & lobster.
Pour into 9" or 10" quiche dish.
Bake 45 minutes. Let stand a least 5 minutes before serving.