Cheesy Crustless Quiche

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!

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Cheesy Crustless Quiche Recipe

  • 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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41 Comments

  1. Amie

    Do you think substituting ricotta for the cottage cheese will ruin the texture?

    I think it would work fine. If you try it, please let us know in the comments how it turns out. ~Elise

  2. Linda

    I make this without the cottage cheese. With vegetable it is a savory clafoutis. Very good. I roast the vegetable first too.

  3. Lina

    This looks fabulous! I just have a question, I am celiac, so could I substitute a gluten free flour for the all purpose flour?

    Should work, don’t see why it wouldn’t. ~Elise

  4. Marielle

    Made this yesterday, substituting cheddar cheese for the swiss cheese and leaving out the bacon. I added mushrooms and green pepper. The whole family loved it! Definitely a keeper. I would say that Frittata is a bit heavier than this.

  5. Sunny

    When adding the cream cheese, does one blend this in with a spoon or elec. mixer before adding the cottage cheese mixture? Can one use a beater to blend all these ingredients so they are at a smooth consistency?
    I really want to try this as it sounds really great. thanks.

  6. Tom

    Looks great. I don’t usually have cottage cheese on hand, so can I leave it out, or should I substitute something else (ricotta, sour cream, etc)?

  7. Elly

    Tried this last night for supper, adding some blanched broccoli and cooked ham instead of bacon…. I have to say it is fabulous! so deadly morish. It tastes just as good next day cold from the fridge.

  8. Grace

    Thanks so much for posting this recipe. I tried it last night and it was simply delicious! I added some sauteed mushrooms. For simplicity, I used bacon bits (the real kind) on top. Will definitely be making this one again.

  9. Wendy

    I made this quiche for a friend this morning and substituted shredded cheddar for the swiss as I didn’t have the swiss. I also added fried ham and onions. Great consistencey. I’ve also cooked the Bisquick recipe but didn’t have any on hand so this was a great alternative.

  10. Faye

    This was one of the best Quiches I have ever had. Will certainly make it again.

  11. Karena

    Oh my, this is my new favorite quiche. Thank you so very much.

  12. spoiledonlychild

    Wondering whether it’s necessary to use the roux, the cottage cheese and the cream cheese. My instinct is to lighten it up by skipping the cream cheese. Would that be a mistake?

    I would just say try it and see if you like it. Then let us know how it worked out for you. ~Elise

  13. tracyh

    I tried making this recipe, but my biggest problem was with the flour, butter, milk mixture at the very beginning. I can’t get it to be saucey! I have tried bechamel sauce before, but I think I have a very similar problem. It just lumps up into bits. Should I turn down the stove when I do this?

    If you are having trouble with lumps, use a whisk and whisk the flour well into the bubbling butter first. Then, make sure that you add the milk slowly, whisking all the way. If you add the milk all at once, you will end up with a lot of lumps. ~Elise

  14. kimber_li

    I love this recipe- although I omitted the bacon, substituted a homemade herbed sharp cheddar from my local farmers market for the swiss (not such a fan), substituted beautiful heirlooms slices for the cherry tomatoes, and added 1/2tsp of ground cardomom (as recommended by others), sweet onions, and cooked mushrooms.

    The one thing I will note is that it took much longer for me to cook- about 1hr + in a 375 oven, which may just be my oven isn’t that hot? Overall this is by far the most flavorful quiche I have ever made. Thanks!

    So many things can affect cooking time. The particular oven size, configuration, color and type of pan, etc. You just have to go with what works for you. ~Elise

  15. Tiffany

    I can’t get enough of this quiche! I wonder if you can make it in advance – then pop it in the oven the next morning?

    I don’t know about that. You might try it and see if it works for you. I would be more inclined to cook it, then either refrigerate and reheat or freeze and reheat, if I wanted to make in advance. ~Elise

  16. Darrin

    This quiche freezes and reheats very well if you thaw it at room temperature or in the refrigerator. Great recipe, thanks!

  17. Angela

    Elise, this is a great recipe!
    I’d like to make it as mini crustless quiches (baked in a muffin tin). Do you think that would work? If I need to prepare this ahead of time…two days in advance…do you think I should assemble and have ready to bake off…or bake it and then reheat it?
    Thanks for a winner!

    I think they will work in a muffin tin (shorter cooking time). I would make in advance, and then reheat. ~Elise

  18. Cortney Teeples

    I have made this several times for brunches and it is always a huge hit–everyone asks for the recipe. It has become one of my favorites to make and eat!

  19. Liane

    Question: I have leftover tapioca flour from the pao de quejo you posted a few weeks ago. If I wanted to make this gluten free for a friend, would it be weird to substitute that flour for the all-purpose?

    Great question. Tapioca flour is very starchy, like potato flour or corn starch. You can’t really use it as a straight substitution for all purpose flour. That said, if I were to try it in this recipe instead of the regular flour, I would use 2 Tbsp of the tapioca flour and keep my fingers crossed. It should work, a classic quiche doesn’t have any flour in the filling. You just need enough in this recipe so that the quiche holds together without a crust. ~Elise

  20. Sara

    Awesome recipe. I left out the cottage cheese and skipped the parmesan cheese because I was in a hurry. It was still delicious. Even my 18 month old toddler liked it. Thanks!

  21. Liane

    Update on the tapioca flour: worked just fine. The only step that was different was that I didn’t have to wait for the white sauce to thicken because it was immediately the right consistency once I added the flour. The quiche had a custardy texture but held up perfectly and was delicious. The tomatoes on top were a perfect touch and made it look very pretty. Thanks for yet another great recipe!

    How much did you use? ~Elise

  22. Liane

    I followed your recommendation of 2 tbsp. That was the right amount.

  23. Allison

    I made this last night and it was delicious. I was wondering about mixing the cream cheese into the eggs too – but I just cut the soft cream cheese into smaller pieces and mixed everything up and it was fine. I left off the bacon (didn’t have any) and it was still delicious.

  24. Deb

    I’m in phase 2 of the Atkins diet, and although this delicious-sounding recipe is located in the Low Carb category, the 1/4 cup of flour is not a negligible amount for us recovering carb addicts. You might want to asterisk some of the recipes that call for flour, with a note that these might not be appropriate for those on very low carb diets. (Of course there’s willpower involved, too. How could a body hope to restrict one’s self to a mere 1/8 of this beauty?) Thanks for the web site, which I just discovered.

  25. Home with Mandy

    Great post, I was looking for something like this to make for dinner tonight. Yes, it’s a breakfast for dinner kind of day.

  26. Rick

    I made this for breakfast yesterday morning, and liked it very much! So did the family. It even tasted great for lunch at the office this afternoon.

    Nice recipe, thank you for sharing it with everyone…

  27. Stacey

    I just made this receipt tonight. I added the canned mushroom stems and pieces to the mix…stuck to the recipe, it turned out great! It’s delicious~!~~muah.
    Thanks

  28. Barbi

    With the New Year came the inevitable resolution to lose weight and back onto a low-carb diet I went. I have had great success in the past so I am back on the low-carb bandwagon. I tried the Cheesy Crustless Quiche and when my kids asked what’s for dinner and I told them Quiche they were less than thrilled. I have tried several Quiche recipes in the past with less than stellar results. This quiche however was FANTASTIC! Making the white sauce was an extra step but well worth the effort! This quiche has a smooth velvety texture and the bacon and tomatoes took the flavor over the top. Everyone agreed that this was the BEST quiche I have ever made and it goes into my “Family Favorites” recipe binder! Thanx Elise! We LOVED this one!

  29. Danielle

    I just wanted to comment for those who are watching their carbs, that I made the recipe without the flour and it came out perfect! So yummy, and the prettiest quiche I’ve ever seen. I added chopped broccoli and it tasted wonderful. I’ll definitely be making this again!

  30. Christine

    Finally a quiche recipe that isn’t watery. I know that adding veggies to a quiche adds water, if they aren’t fried first, but this recipe was excellent. The only difference, I added cheddar cheese, everything else was exactly the same. Great recipe! Definitely will be making again. Thanks Elise!

  31. Lucy

    I found this site last week whilst looking for low carb recipes and this was the first recipe I tried, I forgot to buy cottage cheese so substituted with 1/2 cup sour cream and and extra ounce of shredded cheese (I used half and half mozerella and strong cheddar as I couldn’t find swiss) and as I’m trying to stick to a pretty low carb diet, used soya flour (still 1/4 cup), and even with all of these changes it was gorgeous, lovely texture and so tasty! I put just mushrooms on top on Friday, and wanted to make it again yesterday so mixed in chopped up bacon, blanched brocolli chunks and chopped cherry tomato into the mix before baking. Delicious! Cant wait to make it for my non low carb friends!

  32. Marcia

    I am following the Atkin’s diet, and cannot have the white flour, but am thinking about subbing almond flour instead. Any thoughts on how this might taste in the quiche?? This might be good with slivered almonds and asparagus or blanched green beans in it too. I might add some marinated roasted red peppers to the mix as well.

    I say go for it. Let us know how it turns out for you. ~Elise

  33. Cindy

    I am slow in prepping and cleaning so if I plan on hosting a brunch, can I make this the night before and then reheat? If so, do you have any idea of the temp to reheat and the time it would take? Thanks so much – this has become my ‘go to’ site for recipes!

    I don’t recommend it. It’s sort of like reheating an omelette. ~Elise

  34. Carolyn

    Do you think all ingredients (before bacon etc.) can be put into a blender and then just pour into the pie dish?

    No, you want to make a roux first with the butter and flour which requires cooking. ~Elise

  35. andrea

    made this tonight and it came out delicious! lots of substitutions (in the parentheses) since i didn’t have milk (cream), cottage cheese (yogurt), bacon (smoked ham), tomatoes (chard), or green onions (white onions), nor cream cheese (no sub for this). still! so very very good. :) thanks for the excellent recipe! obviously quite adaptable, which makes it a keeper for me.

  36. Bryan

    I just started eating a low carb diet, and I found this recipe. I’ve been wanting to make a quiche for some time, and I used your recipe as a base. I left out the onions and substituted some minced spinach instead. I also used diced tomatoes instead of the halved cherry tomatoes. It turned out gloriously.

  37. Beth in the Heartland

    LOVE this recipe! Made 3 of these for a baby shower I hosted and they were all a hit. Made 2 following the recipe as-is and for the third I caramelized some onions, dry sauteed 8oz slice baby bella mushrooms and topped it with sliced green onions. Made them all the day before and baked them the morning of. Everyone left with this recipe and I’ll definitely be making this again. Thanks Elise!

  38. Helen

    Does anyone know how many carbs this has in it? Need No Carb/ low Carb Carb foods…

  39. 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.

  40. 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.

  41. jenevieve

    This looks good! What’s the difference between this and a frittata?

    The frittata has a higher egg to cheese ratio, so it’s a bit eggier. The quiche is fluffier in texture. For some comparisons, check out the asparagus frittata and the spinach frittata recipes on the site. ~Elise

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