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
PrintIngredients
- 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.
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.
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.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Cheesy Crustless Quiche
I’ve made this dozens of time – I usually change recipes to make them my own – but not this one -I make it exactly as written, and it always comes out great.
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Best recipe, hands down. No problem to make and always turns out.
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Hey Elise I was wondering if I could make it a muffin tin so I can make them single serve or would it be best in the pie dish and just cut up per serve? Also could I make this recipe then freeze the leftovers and then reheat as needed? Cheers, Kate
Hi, Kate! Sure, I think you could do this recipe in a muffin tin. I recommend using a nonstick muffin tin to make them easier to remove (I’ve tried it in a greased regular tin and had mixed results with successfully getting them out!). You can also line the tins with thinly sliced pancetta or bacon, which makes them easy to remove. Start checking the mini-quiches after about 20 minutes and then every 5 minutes after until a toothpick or paring knife inserted in the middle comes out clean. As for freezing, yes, I think it should work well to freeze the baked quiches. I think it would probably work best to reheat them from frozen in the microwave or a low oven. Please report back! Enjoy!
It is made but not tasted…did well in cast iron!
I have been reading Simply Recipes for years but somehow missed this recipe until recently. It’s terrific! I substituted a sautéed mixture of mushrooms and red onions for the green onions, bacon, and tomatoes, and I used low fat cottage cheese. I also used a 10-inch springform pan, as I do not have a 10-inch pie plate–I assume this is why I ended up having to increase the cooking time a little. If you let the milk come to room temperature, it will be easier to make the roux without lumps. I measured mine and set it out on the counter when I put the cream cheese out to soften.
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