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Crustless Swiss Quiche Recipe

Crustless Swiss Quiche Recipe

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. YIELD: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 large eggs
  • 1 package (8 ounces) plus 3 ounces cream cheese, softened
  • 3 cups shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese


  • 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.

Nutritional Facts

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

Reviews for Crustless Swiss Quiche

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angmclanc User ID: 3282588 267770
Reviewed Jun. 8, 2017

"I don't like pie crust, so this is absolutely perfect for me."

menkens User ID: 5877182 260739
Reviewed Feb. 3, 2017

"Made this for a Bible study group -- halved the recipe using 5 eggs and pretty much the same. Filled my 10" glass pie plate nicely but @ 350 it definitely was not done; and I am pretty sure (since other "stuff" cooks correctly) that this recipe might be a bit off! I had to turn the temp up to 375 to get it done so I could leave ... consequently ... but well received and it did taste pretty good. I did dice up a small can of mushrooms and maybe next time will add a bit of spinach. Worth the time to figure out the correct cooking time!"

krysfielder User ID: 5728656 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 User ID: 5851198 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 User ID: 3265625 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 User ID: 441425 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 User ID: 3243163 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 User ID: 747746 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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