Do you avoid making quiche because you don't want to deal with making, rolling, or crimping a crust? This crustless cheesy quiche is an easy alternative. You can easily make this a meatless meal by omitting the bacon. You can also add anything else that's to your liking such as broccoli, chopped spinach, or baby shrimp.
½ stick, butter (1/4 cup)
¼ cup, flour
¾ cup, milk
1 cup cottage cheese
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon Dijon mustard
4 ounces, softened cream cheese (make sure it’s really softened can even soften it in the microwave)
6 ounces shredded swiss or cheddar cheese
3 Tablespoons Parmesan cheese
¼ cups green onions, chopped
3 slices cooked bacon, crumbled (use ready to serve precooked bacon or diced ham if pressed for time)
1 tomato sliced and set on a paper towel to drain
Melt the butter in a saucepan, stir in flour, stir and cook until bubbly, add milk slowly while stirring. Cook over medium low while stirring for 5 minutes or until thickened. Add the cream cheese and stir until combined. Remove from heat and let cool for about 15 minutes.
Meanwhile, preheat oven to 350°F.
Combine cottage cheese, baking powder salt and mustard in a large bowl. Add the beaten eggs and stir. Add the milk/flour sauce that is in the saucepan to the cottage cheese mixture in the bowl. Stir well, and then add the cheeses, green onion and bacon.
Pour this mixture into a buttered 10” pie plate and top with sliced tomatoes.
Bake at 350°F for 40 minutes. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes and serve.
Cook's note: This recipe can be doubled and baked in a 10"x15"x2" pan.
(the directions for this recipe have been revised, from the version posted originally, to make assembly even easier)