Crustless Quiche: a family favorite.

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*Gluten Free version included.

One of my favorite go to, easy, “use up stuff in your fridge” recipes is our families’ tried and true version of Crustless Quiche. This is a recipe my mother adapted from The Frugal Gourmet back in the 80’s. Just about everyone in our family (including friends) makes this dish and we all make it our own way.

Packed with protein and easily adaptable; this Quiche is more like an egg bake (think strata with no bread, or a Frittata, but heavier) and it is wonderful as leftovers or for freezing, especially as individual portions. You can make this as a dinner entree with a side salad or for a breakfast dish. I’ve often made this recipe when hosting a brunch; prepping my veggies/ meat/ cheese the day before, leaving just the whipping of eggs and mixing together before baking for the day of the brunch.

The original recipe calls for a stick of butter, melted. I have cut the butter out of my own version, using a little extra cheese for a fat and, adding a ton of veggies, and some meat. If I’m using A lot of veggies and meat, I’ll add a few more eggs or egg whites to compensate all my “added” ingredients. Really, you can’t go wrong as to what you add as this recipe is very forgiving. You can create a “theme” like a Greek quiche with tomatoes, olives, spinach, feta cheese, or vegetarian, or the kitchen sink.; Mexican- with peppers, corn, Chorizo, and onions, or Just a Vegetarian packed with your favorite veggies.

What to add? Any Combo of the following:

Veggies:
Onions, garlic, mushrooms, sweet bell peppers, green peppers, broccoli, spinach, corn, potatoes, carrots, olives, leeks, asparagus, cooked diced tomatoes or drained Rotelle ( a mix do diced tomatoes, chilies, and onions,) cauliflower, or kale.

Meats:
Cooked chicken, cooked sausage, cooked chicken or turkey sausage, ham, prosciutto, Chorizo, or bacon.

Cheese:
Any kind or mixes to your preference: grated, shredded or crumbled.

Tips:
Veggies: chop all in small bite sized pieces. Sauté or slightly steam then Cool your if your prefer less aldante veggies in an egg dish. (Think about how you like your veggies in an omelet and go from there.)

Meats: cook all your meats and chop all in small bite sized pieces.

Eggs: I’ve made this before with a mixture of whole eggs and egg whites, just whole eggs only, or a 1/2 whole eggs and 1/2 egg beaters from the grocery store.

    Crustless Quiche Recipe:

    10 eggs
    ½ cup flour *    
    1 tsp. baking powder
    ¼ tsp. Salt
    16 oz.  cottage cheese
    1 Lb. Cheese of choice (shredded)

    Grease 9 x 13 pan. Preheat oven to 400 degrees
    Whip eggs until fluffy. add flour, baking powder, salt, cottage cheese, and ½ cheese. Pour mixture into pan and top with remaining cheese. Bake @ 400 degrees for 15 minutes, then reduce oven temperature to 350. Bake for 35-40 minutes or until middle is set and top is lightly browned. ( cover loosely with foil if top is browning too quickly. )  

    Cool and cut into squares.

    Serves 8-10

*GF Version: substitute wheat flour with your favorite Gluten-Free Flour