|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*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.|
When an Atlanta-based reader shared this recipe with Giora Shimoni, it was dubbed "Egg Souffle." But this dish isn't as fussy as a souffle -- there's no need to whip egg whites, own a souffle 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.
Make it a Meal: For a light lunch served al fresco, serve a slice of this crustless quiche with a salad, such as this Avocado, Hearts of Palm, Edamame & Za’atar Salad. For a more substantial meal, add a cup of soup, such as this Roasted Carrot, Apple, and Celery Soup, or this easy-to-customize Pureed Butternut Squash Soup. For dessert, offer this Rustic Whole Grain Layer Cake With Strawberries and Cream, along with tea or coffee.
Updated by Miri Rotkovitz
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Dash of black pepper (freshly ground)
- 6 large eggs
- 1 cup cottage cheese
- 2 cups (8 ounces or 250 grams) grated cheese
- 1/2 stick (2 ounces or 60 grams) butter (melted and cooled)
- 1 small onion (finely chopped)
- 4 ounces (115 grams) mushrooms (sliced)
- 1 tomato (sliced)
- Gather the ingredients.
- Preheat the oven to 350 F (180 C). Grease a 9x9x2-inch casserole dish or quiche dish.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside.
- In another large bowl, beat the eggs. Add the cottage cheese, cheddar cheese, melted butter, onion and mushrooms. Mix well.
- Whisk in the flour mixture, mixing well until the flour is fully incorporated. Pour the mixture into the prepared casserole dish.
- Arrange the tomato slices on top of the quiche and push them slightly into the surface. Sprinkle the quiche evenly with the parsley.
- 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. Allow to rest for 5 to 10 minutes before slicing into wedges and serving.