Crustless quiche recipe
Crustless Quiche recipe
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Ingredients
| 115 g | butter, softened |
| 30 g | flour |
| 170 ml | milk |
| 230 g | cottage cheese |
| ½ tsp | baking powder |
| ½ tsp | salt |
| ½ tsp | Dijon mustard |
| 5 medium | eggs |
| 120 g | cream cheese |
| 170 g | Swiss cheese, grated |
| 4 tbsp | Parmesan cheese, grated |
| 40 g | green onions, chopped |
| 3 slice(s) | cooked bacon, crumbled |
| 10 | cherry tomatoes, sliced in half |
Instructions
Preheat oven to 180°C.
Melt butter in a saucepan on medium heat. Stir in flour and cook, stirring until bubbly. Gradually add the milk and cook, stirring occasionally, until sauce thickens. Remove from the heat and set aside to cool.
In another bowl combine cottage cheese, baking powder, salt and mustard. Mix and set aside.
Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk-flour mixture. Fold in the Swiss and Parmesan cheeses.
Pour into a buttered pie plate and sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top.
Bake for 40 minutes, until lightly browned. Let rest for 15 minutes and serve.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Crustless quiche recipe
Recipe type: xarchivex
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