Quiche is a dish that I enjoy on occasion. There’s nothing quite like fluffy eggs mixed with cheese and an assortment of other ingredients. I really am not too picky about the other ingredients: ham, sausage, peppers, mushrooms, almost any meat or veggie will work. However, the one drawback to quiche, for me, is the crust. I just don’t enjoy pie crusts. So, when I make quiches, I tend to make them crust-less.
Thus, I was delighted when I received this week’s Best B&B Bites recipe for Southwestern Quiche. Not only does it have a delicious array of ingredients, but it is a crust-less recipe. (I know, I can just omit the crust, but it is nice to see recipes that fit me perfectly.) In addition to skipping the crust, this recipe from Chambered Nautilus Bed and Breakfast Inn uses cottage cheese in the recipe, which is something I haven’t done but look forward to trying.
- 6 eggs
- 2 Tb. flour
- 2 cups cottage cheese
- 1 cup shredded pepper jack cheese (may also use Monterrey jack cheese)
- ¼ cup butter, melted
- 4 oz. can diced green chiles
- ¼ cup chopped cilantro (this is a guideline, if you like cilantro, use a bit more)
- Salsa, sour cream, blue corn tortilla chips
- Preheat oven to 375 degrees. In a large bowl, beat eggs. Then add flour and beat again, the mixture will be a little lumpy and that is okay.
- Mix in cottage cheese, jack cheese, butter, chiles, and cilantro.
- Pour into 6 well greased (we use a vegetable oil spray) ramekins.
- Bake at 375 degrees for 40-45 minutes.
- Serve with sour cream, salsa, and blue corn tortilla chips.