Imagine a vibrant garden bursting with flavor, nestled within a golden, cloud-like quiche. That’s precisely what this crustless garden quiche is all about. Forget the heavy, glutenous crust and dive into a lighter-than-air, eggy base studded with chunks of creamy cottage cheese.
Picture this: a canvas of fluffy, buttery eggs speckled with bright green flecks of chopped scallions and parsley. Each bite bursts with the juicy sweetness of red peppers, the earthy bite of green peppers, and the gentle pungency of yellow onions. And then there’s the cheese – a melty, gooey blend of sharp and creamy jack cheese, blanketing the vegetables in a decadent embrace.
This quiche isn’t just about the taste, though. It’s a feast for the eyes, too. The vibrant green and red peppers peek through the golden egg custard, while the green onions and parsley add pops of fresh color. It’s a dish that’s as beautiful as it is delicious, perfect for brunch, lunch, or even a light dinner.
So ditch the store-bought quiches and whip up this homemade beauty. It’s surprisingly easy to make, and the results are simply stunning. Your taste buds will thank you for taking them on this delightful garden adventure.
Crustless Garden Quiche
Ingredients
- 1/4 cup butter
- 5 eggs
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 pound large curd cottage cheese
- 1/2 pound shredded jack cheese
- 1 yellow onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 4 green onions, chopped
- 1/4 cup parsley, chopped
Method
- Melt butter.
- In a large bowl, whip eggs until fluffy.
- Add flour, baking powder and salt gradually.
- Add cottage cheese, melted butter and 1/2 of the jack cheese.
- In a frying pan, saute yellow onions in a bit of butter.
- When lightly browned, add onions to cottage cheese mixture in the bowl.
- Add green onions, peppers, and parsley.
- Place mixture in a lightly greased 6" x 9.5" x 2" baking dish.
- Top with remaining jack cheese.
- Bake in a toaster oven at 400-degrees for 15 minutes.
- Reduce heat to 350 degrees and continue to bake for 35-40 minutes, or until the top is lightly browned.
- Cool and cut into squares for serving.
