Stono River Crab Quiche

Directions

1. 1
   Preheat the oven to 350°.
2. 2
   Place the cottage cheese, salt, eggs and white wine in a blender; blend at high speed until the mixture is creamy, about 2 minutes.
3. 3
   Transfer the egg mixture to a large bowl; stir in the crabmeat.
4. 4
   Sprinkle 1/2 cup of the grated cheese over the bottom of the pastry shell; pour in the egg mixture.
5. 5
   Bake until the top is golden brown, about 45 minutes. Sprinkle the remaining cheese over the top of the quiche; return the pan to the oven just long enough to melt the cheese, about 5 minutes.
6. 6
   Yields 8 servings.