"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crustless Swiss Quiche Recipe

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This recipe for Crustless Swiss Quiche, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hardy
Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter or margarine
1/2 c. flour
1 1/2 c. milk
2 1/2 c. cottage cheese
1 t. baking powder
1 t. salt
1 t. Dijon mustard
9 eggs
11 oz. cream cheese, softened
3 c. shredded Swiss cheese
1/3 c. grated Parmesan cheese

Directions:
Directions:
Serves: 16
Preparation Time: 30 minutes

In medium saucepan, melt butter and whisk in flour to form a paste. Add milk gradually, whisking constantly. Cook until thick. Remove from heat. Cool 15 min. In small bowl, combine cottage cheese, baking powder, salt and mustard and mix well. Beat eggs in a large mixing bowl until frothy. Add cream cheese, cottage cheese mixture and white sauce gradually, beating constantly until smooth. Fold in Swiss cheese and Parmesan cheese. Chill, covered, until ready to bake. Pour batter into 2 greased 10-inch pie plates. Bake at 350 for 40 minutes or until puffed and light brown. Cool on wire rack 5 minutes. Cut into wedges and serve immediately.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Batter may be made the day before. Great for brunch.

 

 

 

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