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
1/2 stick 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
4 ounces cream cheese, softened
6 ounces Swiss cheese, shredded
3 tablespoons Parmesan cheese, grated
1/4 cup green onions, chopped
3 slices cooked bacon, crumbled
6 cherry tomatoes, cut in half
Make a roux:
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.
Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside
Make the filling:
Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.
Stir in the Swiss and Parmesan cheeses.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|