|Crustless Broccoli and Swiss Quiche Squares|
This recipe was adapted from one by The Frugal Gourmet - Jeff Smith. He was a television chef in the 1980s before it was in vogue. I did watch his show a few times, but mainly because it came on after Julia Childs' The French Chef. From my endless hours of viewing PBS cooking shows, I was probably the only fourth grader who knew what a pissaladierie was.
This dish can be assembled in about 10 minutes with an additional 30 minutes cooking time. Based on what you like in your quiche, you can change up the fillings you add. I liked this recipe because it did not have a crust (mine is usually soggy) like a traditional quiche, and the vegetables did not have to be sauteed before being stirred into the egg mixture. The finished quiche can be cut in nice neat squares for serving. Refrigerate any leftovers and reheat in the microwave on 50% power for 30 seconds.
Now let's see if No Thank You Boy will swap out his cinnamon swirl toast for a quiche square this morning.
Crustless Quiche Squares
makes about 16 (2-inch squares)
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cottage cheese, small curd
4 tablespoons butter, melted
1/4 teaspoon ground mustard or a squeeze of prepared mustard
2 cups of vegetables chopped, ham, cooked and crumbled bacon or sausage
1/2 cup grated cheese - cheddar, gruerye, swiss
Preheat oven to 400 degrees. Spray a 9 x 9 inch baking pan with cooking spray and set aside.
In a large bowl whisk together the eggs, flour, baking powder, salt, and pepper. Stir in the cottage cheese, butter, and mustard. Add the vegetables and/or meat and cheese and stir gently.
Pour mixture into prepared pan and bake for about 25 - 30 minutes or until the center is just set. Let cool slightly and cut into squares.