Crustless Cheese and Vegetable Quiche Recipe

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 05/31/22
crustless quiche

Getty Images/ Bloor4ik
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 to 8 servings
Yield: 1 quiche
Nutrition Facts (per serving)
281 Calories
20g Fat
10g Carbs
16g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 281
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 53%
Cholesterol 187mg 62%
Sodium 549mg 24%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 16g
Vitamin C 12mg 61%
Calcium 274mg 21%
Iron 1mg 8%
Potassium 355mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish was dubbed "egg soufflé." But this dish isn't as fussy as a soufflé—there's no need to whip egg whites, own a soufflé dish, or to worry about the dish falling. Think of this light and cheesy kosher dish as a cross between a frittata and a quiche, made sans crust, of course. Filled with mushrooms and topped with tomato rounds, it's perfect for a family brunch, served with fresh bagels and fruit salad. Or make for a late-night meal, when breakfast for dinner sounds ideal. 

Ingredients

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 dash freshly ground black pepper

  • 6 large eggs

  • 1 cup cottage cheese

  • 2 cups grated cheddar cheese

  • 4 tablespoons (2 ounces) unsalted butter, melted and cooled

  • 1 small onion, finely chopped

  • 4 ounces mushrooms, sliced

  • 1 tomato, sliced

  • Fresh parsley, chopped

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F / 180 C. Grease a 9 x 9 x 2-inch casserole dish or quiche dish.

  3. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside.

  4. In another large bowl, beat the eggs.

  5. Add the cottage cheese, cheddar cheese, melted butter, onion and mushrooms. Mix well.

  6. Whisk in the flour mixture, mixing well until the flour is fully incorporated.

  7. Pour the mixture into the prepared casserole dish.

  8. Arrange the tomato slices on top of the quiche and push them slightly into the surface. Sprinkle the quiche evenly with the parsley.

  9. Bake in the preheated oven for 40 minutes, or until the quiche is set, the top is golden, and a tester inserted in the center comes out clean.

  10. Allow to rest for 5 to 10 minutes before slicing into wedges and serving. 

  11. Enjoy.