Our chickens are laying about 9-11 eggs per day now, so to even come close to eating them, I’m interviewing egg recipes left and right. One of my favorites was SimplyRecipes.com’s Cheesy Crustless Quiche, but after a few attempts, I’ve reached my own adaptation of hers that I like even better than the original. I substituted almond milk for the milk because it’s what we had, and I changed the cherry tomatoes for diced garden tomatoes, because the cherries we get this time of year are so sweet, it was throwing it all off. And I cut out one of the bowls, because while I ADORE SimplyRecipes.com, I swear she must own stock in Cascade or something because boy does she go through bowls and pots! So, here you go….my adaptation:
- 1/2 stick of butter (1/4 cup)
- 1/4 cup all-purpose flour (or a gluten free substitute!)
- 3/4 cups almond milk (although I suppose cow’s milk would work, just maybe shorten your bake time)
- 1 cup cottage cheese (I used lowfat)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 7 eggs (I bumped it up….she used 5 and it was yummy, but I have eggs to burn and I like it with more!)
- 4 ounces cream cheese, softened (1/3 fat didn’t hurt the flavor or consistency)
- 6 ounces shredded Swiss cheese
- 3 Tbsp grated Parmesan cheese
- 1/3 cup chopped green onions
- 3/4 cup diced fresh tomatoes
- 5 slices of cooked bacon, crumbled (We used turkey bacon, which I know…. Iowa blog, you’re not expecting. We don’t cook pork in our home, and I actually like the flavor of turkey bacon in this….but no judgement if you switch it back to pork. I have a don’t ask, don’t tell policy about bacon outside my home. I’m going to assume it’s turkey bacon….do NOT tell me otherwise).
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes (I used this time to do the rest of the steps).
2 Preheat oven to 350°F. Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Add cottage cheese, baking powder, salt and mustard. Once combined, fold in the Swiss and Parmesan cheeses.
3 Pour into a seasoned pie stone (Pampered Chef or similar) or buttered 10″ pie plate. Sprinkle the top with chopped green onions, crumbled bacon and diced tomatoes. Bake at 350°F for 50 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve. We never make it through the 15 minutes, but you go ahead and try.
Hope you love it as much as we do, and if you need eggs, shoot me a message, I probably have extra $4 a dozen, $7 for 2 dozen.