Show Subscription Form




Crustless Cheese Quiche Recipe
Crustless Cheese Quiche Recipe photo by Taste of Home

Crustless Cheese Quiche Recipe

Read Reviews (6)
4.83 6
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6-8 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Chopped tomatoes
  • Additional chopped olives

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.

Directions

  1. 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.
  2. 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.
Originally published as Crustless Cheese Quiche in Taste of Home August/September 1999, p18

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.

Enjoy this recipe with a sparkling wine.

Reviews for Crustless Cheese Quiche(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 1, 2014

very cheesy and quite heavy. Omitted chilies and olives and topped with bacon. Also omitted butter. definitely a high fat dish!

MY REVIEW
Reviewed Feb. 3, 2013

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!

MY REVIEW
Reviewed May. 25, 2011

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.

MY REVIEW
Reviewed May. 25, 2011

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.

MY REVIEW
Reviewed Dec. 8, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT