Basic Crustless Quiche
This recipe is from “The Frugal Gourmet” by Jeff Smith @1984. Serves 8 - 10. I usually make half for Mike and I and a few guests. This is one of my favorites.
½ cup (¼ pound butter)
10 eggs
½ cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 pound large curd cottage cheese
1 pound jack cheese, shredded (I use whatever cheese I have on hand and usually a combination of different cheeses.
DIRECTIONS
Melt butter. Whip the eggs until fluffy, and add the flour, baking powder, salt, cheese, melted butter, and half of the cheese. (At this point I add the ingredients from the Garden Quiche, Crustless recipe, see below.)
Place the mixture in a greased 9 by 13 inch baking dish. (When I half the recipe I use an 8 X 8 baking dish.) Top with the remaining cheese, Make at 400° for 15 minutes. Then reduce temperature to 350° and continue to bake for 35 minutes to 40 minutes, or until the top is golden brown.
Cool, and cut into squares for serving.
Garden Quiche, Crustless
Use whatever vegetables you have on hand. Add some oregano to give some Italian flavor.
2 yellow onions, peeled and chopped
Butter
8 green onions chopped or sliced leeks
Mushrooms (optional)
4 small zucchini, sliced
½ cup parsley, chopped
3 tomatoes, sliced very thin
DIRECTIONS
Sauté the yellow onions and mushrooms in butter. Add to the crustless quiche filling along with the green onions, zucchini and parsley. Top with the remaining jack cheese and then the tomato slices. Bake as per Crustless Quiche recipe.
