Crustless Quiche

ooo, synchronicity!

I tried a new recipe for this on Saturday, and it's delicious. Adapted from "The Frugal Gourmet".

Crustless Quiche

1/2 cup butter
10 eggs (gulp! it makes a big pie)
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 lb large-curd cottage cheese (I used a 12 oz container of small curd)
1 lb jack cheese, shredded (I used 6 oz of Swiss)

Preheat the oven to 400°F. Melt the butter. Whip the eggs until fluffy and add the flour, baking powder, salt and butter. Stir well. Add the cottage cheese and 1/2 of the shredded cheese. At this point you can add anything you want. I added chopped onion, green pepper, and 1 box of thawed frozen chopped spinach squished dry. Pour into a greased 9" X 13" baking dish. I topped with slices of tomato. Finish off with the rest of the shredded cheese.

Bake at 400°F for 15 minutes. Lower oven to 350°F and bake for 35 - 40 minutes or until top is lightly browned. Let sit for at least 15 minutes before cutting up for serving.

Yummmm, it's even good microwaved on the 3rd day. My husband has been out of town, so I've been having it for breakfast every morning.

Jeff Smith's suggestions were Caraway and Onion, Garden with zucchini, tomato and parsley, or clean-out-the refrigerator.

J. Gayle


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