Quiche Without a Crust (So Versatile)

Quiche Without a Crust


I’ve been using this recipe for a number of years.  It is cheesey, and egg-y, and so versatile — With whatever veggie combinations you might choose.  And quite easy — Instead of fussing with a crust, it is made with cottage cheese, eggs, and a bit of flour (and of course, plenty of cheese) .  It creates its own ‘crusty edge’ as it bakes.

It is great for so many occasions — As a slice of Quiche for lunch, as a side dish with dinner, as an appetizer – And I LOVE it for breakfast!

Ingredients / Prep:

1 medium Onion or Leek — Sliced or chopped
2-3 Cloves Garlic — Minced
Olive Oil
Spinach – Washed, torn

Saute Onion (or Leek) in Olive Oil over medium heat — Cook till turning translucent.  Reduce heat and add minced Garlic — Saute one minute more.  Add Spinach and toss till just wilted/cooked.  Remove all from pan to ‘drain off’ the leftover liquid a bit.  Set aside.

1 8-oz. container Cottage Cheese
3 large Eggs
2 tbsp. Flour
1 cup (or more) Cheddar Cheese – Grated
1/2 cup (or more) Baby Swiss Cheese – Grated

Instructions / Assembly:

Heat oven to 350.  Apply plenty of butter to Baking dish or Quiche dish.

In mixing bowl — Mix together Cottage Cheese, Eggs, and Flour.  Mix in two-thirds of grated Cheeses (Cheddar and Swiss).  Add Spinach/Onion to Cottage Cheese mixture – Mix well.

Transfer to Baking dish.  Cover with foil — Bake about 30 minutes.  Remove foil; add remaining (reserved) grated Cheeses.  Bake another 15 minutes or so, till bubbling (and just browning) around edges and Cheese Topping is truly melted and starting to brown.

To serve — Cut into wedges, squares, or simply scoop out with serving spoon.

Other Vegie Combinations….

– Broccoli Florets
– Smoked Salmon and Sauteed Leek
– Asparagus Tips and Wild Mushroom
– Oven-Roasted Tomato Bits and Bacon