Crustless Club Quiche

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Crustless Club Quiche
Rating : Not Rated

Crustless Club Quiche

Yield: Select
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
Course: Select

  • 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.

Posted by MarliSanchez

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