Crustless Swiss Quiche
This makes two 10-inch pies so it’s perfect to serve at a ladies brunch or luncheon!
If you wanted to go the extra step for even more flavor you could saute a medium chopped onion and 2 minced garlic cloves firstly in the butter and/or a small green bell pepper seeded and chopped
Yield two 10-inch pies/ 16-20 servings
Ingredients:
1/2 cup butter (I use half butter and bacon grease)
1/2 cup all-purpose flour
1-1/2 cups light cream (or can use milk)
2-1/2 cups creamed cottage cheese
1 teaspoon baking powder
1 teaspoon salt (I use seasoned salt)
1/2 teaspoon fresh ground black pepper
pinch cayenne pepper (optional)
1 teaspoon Dijon mustard
9 large eggs
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups shredded Swiss cheese (about 12 ounces)
1/3 cup freshly grated Parmesan cheese
Instructions:————————————-
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease two 10-inch deep-dish pie plates.
In a saucepan melt the butter over medium heat; add in flour and stir until blended with the butter (about 30 seconds).
Slowly whisk in light cream, then bring to a simmer stirring until thickened and bubbly; remove from heat and allow to cool slightly (about 20 minutes).
Meanwhile in a bowl using a wooden spoon combine the cottage cheese with baking powder, salt, pepper, cayenne and mustard; set aside.
In a large mixing mixing bowl using an electric mixer on medium speed beat the eggs until fluffy.
Beat in both packages of cream cheese until smooth and blended, then mix in the cottage cheese mixture and the prepared cooled cream sauce..
Fold in the Swiss cheese and Parmesan cheese.
Divide the mixture between the two pie plates.
Place the pie plates on a baking sheet.
Bake in a preheated 350 degree F oven for about 40-45 minutes or until a knife inserted in the center comes out clean.
Serve immediately.
You will also find this recipe on www.recipezazz.com
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