Cheesy Crustless Quiche

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I had this crustless quiche recently at a ladies weekend (you know, the kind where husbands and kids are left to fend on their own and the gals take a well deserved break from the regular chaos) and couldn’t wait to try it when I got home.

It is pretty rich. In my trial run I substituted some (gasp!) low fat version of cream cheese, and was promptly reminded by my mother that they make up for the fat with carb-loaded filler.

I also just used my substitutions as an excuse to eat more. So now I’m sticking with the original full octane approach. Before putting the quiche in the oven I sprinkled it with green onions, bacon, and cherry tomatoes. This is a pretty flexible recipe, you can add whatever additions you want – herbs, mushrooms (dry sauté them first to get out the excess moisture), sausage, etc. Thanks to Cindy for this great recipe!

Cheesy Crustless Quiche Recipe

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  • Yield: Makes 8 servings

Ingredients

  • 1/2 stick of butter (1/4 cup)
  • 1/4 cup all-purpose flour
  • 3/4 cups milk
  • 1 cup cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 5 eggs
  • 4 ounces cream cheese, softened
  • 6 ounces shredded Swiss cheese
  • 3 Tbsp grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 3 slices of cooked bacon, crumbled
  • 6 cherry tomatoes, cut in half

Method

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1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

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3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.

4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

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Showing 4 of 45 Comments

  • Paula

    This was very good. Very light. Def something I would make again

  • bridget

    great recipe for low carbers. love this quiche! made it last night, my husband and my dog loved it. thanks, simply recipes!

  • Paula

    Hello! I’m dying to try this but my kids don’t like eggs yolks. You think it would still be ok if I only use egg whites? Hope you can help me find a solution for this. Thanks!

  • Kim

    Also, for those of you concerned with the flour and carbs, obviously if you are doing no carbs, this recipe won’t work. However there is 19 grams of carbs in 1/4 cup of white flour. If you divide this into 8 slices, the flour accounts for a little over 2 grams of carbs per slice. There are other things in this that have low amounts of carbs so you need to take those into consideration also. Over all this is mostly eggs and variations of cheeses. The way I made this it is still pretty low in carbs but you have to decide what works for you. Hopefully that helps.

  • Kim

    I made this recipe last night for breakfast this morning. I’m trying to do lower carb foods to jump start getting in shape and I don’t love eggs enough to eat plain every morning. I was hoping this would be something I could eat but it turned out that I actually love it. It was delicious! I made a few modifications to it. I used low fat cream cheese. Instead of dijon mustard (which I don’t like) I used paprika to add some flavor. I replaced the swiss cheese with cheddar. I used sun-dried tomatoes instead of cherry tomatoes (just because that’s what I had on hand). And I personally omitted the bacon because I don’t like it, although I think sausage may have tasted good in it. It was excellent and not hard to make at all. Even my picky husband thought it was great. I think it’s definitely a keeper and something I’ll continue to make even when I’m not doing low-carb.

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