This recipe is for a crustless quiche which can be be prepared in advance and served either warm or cold. One challenge when hosting a large group for breakfast, say after a sleep over, is how to feed everyone at once. Making a quiche is a great way and the quiche can be mixed the night before and popped into the oven prior to serving or baked the night before and served cold or reheated. This recipe is for a vegetarian quiche, but adding diced ham or crumbled bacon is a savory option as well. Baking time is 1 hour, so account for that.
- 1 (10 oz) package frozen chopped Spinach – thawed and squeezed
- 1 (16 oz) container Cottage cheese
- 2 cups shredded Cheddar cheese
- 1 bunch green onions – finely chopped white parts or 1/3 cup finely diced white onion
- 1/4 cup sun-dried tomatoes
- 1/3 cup green chile, roasted red peppers, and/or mushrooms
- 5 eggs – beaten
- 0.5 tsp Kosher salt
- 1/4 cup crushed croutons or bread crumbs
- Mise en Place – measure and prepare ingredients prior to starting.
- Preheat oven to 325˚F (163 C) and grease a quiche pan (or 9″ pie pan).
- Saute thawed spinach over M heat enough to warm and free remaining liquid. Remove from heat and drain off remaining liquid.
- Stir in onions and other veggies.
- Whisk eggs with Kosher salt and add to vegetable mix.
- Add cottage cheese and Cheddar cheese and mix thoroughly. If using meat, add it now.
- Pour mixture into prepared pan and bake uncovered ~30 minutes.
- Remove from oven and sprinkle with crushed croutons.
- Return to oven and bake for an additional ~30 minutes, or until eggs are set.
- Let cool at least 10 mins before serving.