Crustless Quiche

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Source: Peggy Ballantyne


    My friend, Peggy, brought this recipe to a tailgate, it was a big hit! She was kind enough to share the recipe with me, thanks Peggy!

    This is a versatile recipe, you can use a variety of meats and vegetables to change this dish around, bacon, ham, sauteed mushrooms, sauteed asparagus just to name a few!

    You can also make this recipe in 2 round pie plates.


  1. 4 oz butter, (1 stick)
  2. 1/2 c flour
  3. 6 eggs
  4. 1 c milk
  5. 1 lb Monterey Jack, cheese, cubed
  6. 3 oz cream cheese, softened
  7. 2 c cottage cheese
  8. 1 t baking powder
  9. 1 t salt
  10. 1 t sugar
  11. 1 (10 oz) pkg frozen chopped spinach, thawed and drained of excess water (optional)


  1. Preheat oven to 350°F.
  2. Grease a 9x13 inch baking pan, set aside.
  3. Melt butter in small saucepan, add flour and cook until smooth.
  4. Beat eggs, add milk, Monterey Jack cheese, cream cheese, cottage cheese, baking powder, salt, sugar and flour mixture; stir until well blended.
  5. Stir in spinach, if using.
  6. Pour mixture into prepared baking pan.
  7. Bake uncovered at 350°F for 45 minutes.

Picture of Recipe

Crustless Quiche - Picture of Recipe
Crustless Quiche - Picture of Recipe
Serves: 10 to 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Course: Breakfast/Brunch
Type of Food: Egg Dish,Quiche,Vegetarian
Ethnicity/Origin: French
Key Ingredient: Eggs,Cheese,Cream Cheese,Spinach
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Christmas Morning,Easter,Tailgate

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