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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
Ingredients
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1/2 stick butter (1/4 cup)
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1/4 cup all-purpose flour
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3/4 cups milk
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1 cup cottage cheese
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon Dijon mustard
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5 eggs
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4 ounces cream cheese, softened
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6 ounces Swiss cheese, shredded
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3 tablespoons Parmesan cheese, grated
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1/4 cup green onions, chopped
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3 slices cooked bacon, crumbled
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6 cherry tomatoes, cut in half
Method
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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 -
Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside
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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 -
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.
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Nutrition Facts (per serving) | |
---|---|
311 | Calories |
23g | Fat |
9g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 311 |
% Daily Value* | |
Total Fat 23g | 30% |
Saturated Fat 13g | 64% |
Cholesterol 177mg | 59% |
Sodium 541mg | 24% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 4g | |
Protein 17g | |
Vitamin C 1mg | 7% |
Calcium 292mg | 22% |
Iron 1mg | 5% |
Potassium 200mg | 4% |
*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. |