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

Crustless Swiss Quiche Recipe

Read Reviews
5 6 6
Publisher Photo
I received this recipe from my mother-in-law, an all-around great cook. Everyone raves about her rich quiche when she serves it at card parties. I love to cook, but with a 4-month-old, I don't have a lot of time in the kitchen these days. -Marlene Kole, Highland Heights, Ohio
TOTAL TIME: Prep: 15 min. + cooling Bake: 40 min.
MAKES:16-20 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + cooling Bake: 40 min.
MAKES: 16-20 servings


  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1-1/2 cups milk
  • 2-1/2 cups 4% cottage cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 9 eggs
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 3 cups (12 ounces) shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 slice) equals 248 calories, 19 g fat (11 g saturated fat), 150 mg cholesterol, 441 mg sodium, 6 g carbohydrate, trace fiber, 13 g protein.


  1. Melt butter in a medium saucepan. Stir in flour; cook and stir until bubbly. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.
  2. In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce. Fold in Swiss
  3. and Parmesan cheeses. Pour into two greased 10-in. pie plates. Bake at 350° for 40 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 16-20 servings.
Originally published as Crustless Swiss Quiche in Taste of Home April/May 1995, p29

Reviews for Crustless Swiss Quiche

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
Reviewed Aug. 25, 2015

"I made this for a brunch potluck today and it was SO good! I didn't have 10 inch pans so I added an extra egg and put it in 3 9 inch pans. I'm really glad my son and I liked it so much because we are having the leftover one for dinner tonight!"

Reviewed Jun. 27, 2012

"So yummy! My kids both loved it! It has a great texture and flavor! I will make it again."

Reviewed Apr. 21, 2011

"Awesome!!! I ws skeptical about no crust and I didn't even notice it wasn't there, that is how good this is. Will make this a regular on our Sunday breakfast menu, thanks for the recipe!!!"

Reviewed Sep. 28, 2009

"Great - very light! Nice change from tomatoey pasta dishes for a potluck. That it makes 2 quiches is terrific for brunches/luncheons, too. And it's great that you don't have to fuss with crusts. Keep to the Swiss cheese, don't substitute."

Reviewed Mar. 24, 2009

"this sounds so good!!! i think this is one that i can make and not mess it up lol"

Loading Image