Cheesy Crustless Quiche

Crustless quiche recipe including bacon, green onions, and cherry tomatoes.

By
Elise Bauer
Elise Bauer
Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Published May 26, 2007
Elise Bauer
Cheesy Crustless Quiche
Elise Bauer

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

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Servings 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

  1. 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.

    Elise Bauer
    Elise Bauer
  2. Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside
  3. 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.

    Elise Bauer
    Elise Bauer
  4. Bake:

    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.

Cheesy Crustless Quiche
Elise Bauer