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November 10, 2014

Swiss Crustless Quiche

Swiss Crustless Quiche
This is the very first quiche recipe I made, and it has remained a family favorite! I was so nervous making it the first time, because I had heard and been told, that quiche was a very tricky dish to make. However, this is super simple! This recipe is from my Vera Bradley cookbook and it is so yummy, I’ve started to make the full recipe (two pies) because we are so disappointed when the leftovers are gone a day or two later! Plus, Evie is a huge fan, so anything that she’ll eat other than mac and cheese is a winner in my book!
Swiss Crustless Quiche
Serves: 16
Ingredients:
1/2 c. butter or margarine
1/2 c. flour
1 1/2 c. milk
 
2 1/2 c. cottage cheese
1 tsp. baking powder
1 tsp. salt
1 tsp. dijon mustard
 
9 eggs
12 oz. cream cheese, softened
2 c. shredded swiss cheese
1/3 c. grated parmesan cheese
 
Directions:
1) Heat over to 350 degrees. Grease two 10″ pie plates (9″ work too). To make the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour to form a paste. Add the milk gradually, whisking constantly. Cook until thickened, remove from heat and let cool.
2) Combine the cottage cheese, baking powder, salt and dijon in a bowl and mix well. In a separate bowl, beat the eggs until frothy with an electric mixer. Add the cream cheese, cottage cheese mixture, and white sauce gradually, beating constantly until well blended. Fold in the swiss and parmesan cheese.
3) Pour the batter into the prepared pie plates. Bake for 40 minutes or until puffed and light brown. Cool on a wire rack for 5 minutes before serving.
This can be made ahead of time and refrigerated until ready to make. Yay for that!
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