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

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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
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 slice: 248 calories, 19g fat (11g saturated fat), 150mg cholesterol, 441mg sodium, 6g carbohydrate (3g sugars, 0g fiber), 13g 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

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krysfielder 231740
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!"

beefbabe 2007
Reviewed Jun. 27, 2012

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

renee_ever 1424
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!!!"

cwbuff 1232
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."

lilgrannymac 198385
Reviewed Mar. 24, 2009

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

Katy50 1735
Reviewed Jan. 18, 2008

"I've been making this quiche for years and everyone loves it!! I'll be making it again tomorrow for a brunch I'm attending. The hostess asked me to bring it."

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