Crustless Four-Cheese Quiche

You can never have too many main course recipes, so give Crustless Four-Cheese Quiche a try. One portion of this dish contains about 24g of protein, 35g of fat, and a total of 453 calories. For $1.45 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. 1576 people were glad they tried this recipe. This recipe from Taste of Home requires milk, butter, eggs, and ground mustard. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is good. Crustless Cheese Quiche, Broccoli and Cheese Crustless Quiche, and Crustless Bacon and Cheese Quiche are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers. Yield: 6 servings. Originally published as Crustless Four-Cheese Quiche in Country WomanMarch/April 2007, p27 Nutritional Facts 1 serving (1 piece) equals 409 calories, 30 g fat (17 g saturated fat), 254 mg cholesterol, 720 mg sodium, 10 g carbohydrate, trace fiber, 24 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

2. Remove from the heat; cool for 15 minutes.

3. Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses.

4. Pour into a greased 9-in. pie plate.

5. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

6. Let stand for 5 minutes before cutting.

7. Serve warm. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need