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Crustless Cheese Quiche Recipe

Crustless Cheese Quiche Recipe photo by Taste of Home

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Olives and zesty chilies add dash to the rich flavor of a pie shared by Beverly Gottfried of Candler, North Carolina. With no crust, it's easy to prepare.

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Crustless Cheese Quiche Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

2 cups (16 ounces) 4% cottage cheese
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded cheddar cheese
4 eggs, lightly beaten
2 tablespoons butter, melted
1 can (4 ounces) chopped green chilies
2 tablespoons chopped ripe olives
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Chopped tomatoes
Additional chopped olives

Directions

In a large bowl, combine the first seven ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate.
Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted near the center comes out clean. Garnish with tomatoes and olives. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 362 calories, 25 g fat (15 g saturated fat), 182 mg cholesterol, 854 mg sodium, 11 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Crustless Cheese Quiche in Taste of Home August/September 1999, p18

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Crustless Cheese Quiche

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Reviewed on Feb. 03, 2013 by dzm388

This was delicious! I used half cheddar and half Mexican blend cheese because that's what I had. It looked like too much filling for a 9-inch pie plate but I thought, trust TOH (and put a sheet of foil on the rack below it). It did fit and did not overflow much - a little splatter - but it was still a little runny after 50 minutes of baking and one hour cooling. Next time I'll use a 10-inch pie plate. And there will be a next time! It was really really easy and good!

Reviewed on May. 25, 2011 by Benni63

I try to eat a lower carb diet and this is perfect. Also re-heated well so I could eat it for lunch during the week. I added 1/2 cup of salsa on the top the last few minutes of baking.

Reviewed on May. 25, 2011 by Benni63

I try to eat a lower carb diet and this is perfect. Also re-heated well so I could eat it for lunch during the week. I added 1/2 cup of salsa on the top the last few minutes of baking.

Reviewed on Dec. 08, 2010 by T87HVN

I have used this recipe for years and always get asked for the recipe whenever I take it to a potluck. I leave out the chiles, olives and tomatoes, adding in some type of breakfast meat most of the time. Doubled it fits nicely in a 13x9 pan and can be put together the night before. Awesome Christmas morning dish.

Reviewed on Nov. 03, 2009 by charles coello

Absolutely wonderful!!