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Crustless Swiss Quiche

 Crustless Swiss Quiche
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
16-20 ServingsPrep: 15 min. + cooling Bake: 40 min.


  • 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


  • 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.
  • In a large bowl, beat the eggs. Slowly add cream cheese, cottage
  • cheese mixture and cream sauce. Fold in Swiss
  • 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.

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Crustless Swiss Quiche (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.