Crustless Club Quiche
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
- 1/2 stick butter
- 1/4 cup all-purpose flour
- Half to a whole yellow onion
- up to a whole container sliced fresh mushrooms
- 3/4 cup cream or milk
- 1 cup cottage chesse
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dry Dijon mustard
- 6 eggs
- 4 oz cream cheese, softened
- 6 oz shredded swiss cheese
- 4 oz mixed cheese, shredded
- 3 Tablespoons grated Parmesan cheese
- 1-2 cups cubed meat of your choice.
- Handful to 1 cup bacon pieces
Chop onion and cook in a skillet until soft and browned. Set aside.
Cook mushrooms in skillet. You can use butter - or I prefer to cook them in sherry, they shrink less this way. Set aside.
In a small saucepan, melt butter on med heat. Stir in flour and cook, stiring until bubbly. Gradually add the cream/milk. Cook until sauce thickens slightly. Remove from heat, set aside to cool 15-20 minutes.
Preheat oven to 350. Spray pans you will be using with nonstick spray.
In a small bowl, combine cotage cheese, baking powder, salt and mustard. Mix and set aside.
In a large bowl, beat eggs. Add the cream cheese mixture and the milk/flour sauce. Fold in all the cheeses, then stir in the onions, mushrooms, and meat, reserving the bacon.
Pour mixture into a 9"pie plate, or muffin cups (or tart pans). You can fill them almost (but not all the way) full, as the quiche will rise up like a souffle rather than spill over. It will shrink back down during cooling.
Top with crumbled bacon.
Bake at 350 for 35 to 45 minutes. It is done when a knife inserted in middle comes out clean. Dark pans will cook faster.
Let rest for 15 minutes before serving. After the 15 minutes, I pop them out of the pans and wrap with "press & Seal" for the freezer. The more you let them cool before wrapping & freezing, less less ice you will get on them.