At Under Southern Skies, my friend Sandi periodically writes about The Chicken Ladies. As the keeper of several beautiful laying hens, she shares her bounty of fresh eggs with kith and kin, but every now and then ends up with more eggs than she can use in one fell swoop. With that in mind, I recently shared my mom’s Crustless Quiche recipe with her, and thought you might enjoy it as well:
– Bake these in advance and freeze; they thaw out beautifully.
– Fantastic for breakfast, brunch, lunch, or dinner.
– Perfect for gatherings: baby showers, bridge, bunco, or pot luck functions.
1/2 cup flour
10 eggs – beat until lemon colored
10oz. carton of cottage cheese (or a bit more if you can’t find that size)
16 oz. package of shredded cheddar cheese
1/2 tsp. salt
1 tsp baking powder
1/2 cup melted butter
Optional—to make it more of a garden quiche, we often add spinach, green onion, green chilies, mushrooms, cherry tomatoes, or garlic. Some people add a bit of bacon, ham, or crab.
Mix all of the ingredients together and pour into two large round glass pie or quiche pans that have been treated with a non-stick cooking spray. Bake at 350-degrees for 45 minutes to 1 hour — keep checking for “doneness” with a knife during the last 15 minutes. When it comes out clean, they’re done. Let stand 5 to 10 minutes before serving—enjoy!
Who was the last person you quiched?
“Whatever you are not changing, you are choosing.”
— Laurie Buchanan
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