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Crustless Quiche Recipe

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This recipe for Crustless Quiche is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. fresh mushrooms, thinly sliced
2 tbsp. butter or margarine
4 eggs
1/2 pt. dairy sour cream (1 c.)
1/2 pt. small curd cottage cheese (1 c.)
1/2 c. grated Parmesan cheese
4 tbsp. all-purpose flour
1 tsp. onion powder
4 drops Tabasco sauce
2 c. shredded Monterey Jack cheese (1/2 lb.)
1-2 c. vegetables, chopped small (red pepper, broccoli, cauliflower, onion, zucchini, asparagus etc.) mixed together & microwaved 1-2 min.
Directions:
Directions:
Preheat oven to 350 degrees F. In a medium skillet saute mushrooms in butter or margarine until tender. Remove mushrooms with a slotted spoon and drain on paper towels. In a blender or food processor fitted with the metal blade, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder and Tabasco sauce. Pour mixture into a large bowl. Stir in sautéed mushrooms, Jack cheese and vegetables. Pour into a 9 or 10 inch porcelain quiche dish or a 9 1/2 inch deep-dish pie plate. Bake 45 minutes or until knife inserted near center comes out clean. Quiche should be puffed and golden brown. Let stand 5 minutes before cutting into wedges. Makes 8 servings.
Variation: Substitute 1/2 lb. cooked ham for the vegetables.
Personal Notes:
Personal Notes:
An SCC Library favorite!

 

 

 

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