Friday, July 08, 2011

Friday Food!

I thought Hermit Jim's suggestion of doing one food post a week was a real good one and I believe Friday is the traditional time to put such up, so here you go! I know this is a fairly crappy photo but you get the idea. I had recently started making some half size pie plates (about 6 inches) and I always like to actually bake in any new product I make, just to make sure it works okay and doesn't crack into a million pieces. And, since I now have lots of eggs to work with, I thought I would find a recipe that used several eggs at one time. The mini-pie dish is in the background and one of my lunch plates is holding a piece of quiche.
Now, I'm not much on real fancy dishes, quiches and such, but this one sounded really good and easy. And it is! This is a crustless quiche too, so it's fast. You have a basic quiche recipe to which you can add whatever fillings you want, if any. I added potato, onions and mushrooms but you could add whatever variety of veggies you have on hand if you think they go well together.
Now, I will give you the amounts I used for a 6 inch dish, so if you are making one for several people and using a standard 9 inch pie dish or similar, just double the recipe.:

Basic Crustless Quiche

1/4 cup butter
5 eggs (4 if really large)
1/4 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cottage cheese
1/2 cup or so of grated jack cheese (or whatever you like)

Melt the butter. Whip the eggs until fluffy and add the flour, baking powder, salt, cottage cheese, melted butter (cooled slightly) and the cheese. Fold in whatever veggies you have ready. Pour the mixture into a greased baking dish and top with a little more grated cheese.

Now, I had already taken one medium potato and diced into 1/4 inch thick chunks, a small onion (same way) and about 1 cup of sliced, fresh mushrooms and sauteed this with 2 cloves of minced garlic until the veggies were just starting to turn translucent. I seasoned this mixture with a little salt and pepper, a little fresh parsley and oregano and then folded it into the egg mixture.

Bake at 400 degrees for 15 minutes, then reduce to 350 and bake another 25 or 30 minutes or until top is slightly brown and a knife inserted comes out clean. Cool a little, then slice and serve!

Like I said, I'm not a huge fan of omelets or such but this was really good. It had a wonderful creamy texture and flavor.
Oh! and the mini-pie dishes are available for only $16 + shipping if anybody would like one!!

8 comments:

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

Melissa said...

I'm with you--quiche is one of those foods that sounds fancy, but in fact is delicious. I like a crust with my quiche, myself, but that's because I'm a pie crust addict. It's nice to have a good crustless recipe for when I'm not feeling up for pastry. I made a similar stove-top frittata recently, with cottage cheese rather than cream for the dairy, and it also had a wonderful creamy texture.

Jane in Maine said...

I also was hoping you would post recipes and especially when I saw this dish the other day on a post-so yippee, here it is!Everything that I have made that you have posted has been so yummy.Thank you.

edifice rex said...

Hey John, (even though this is probably a one-time visit meant to drop that link only). Thanks for the info!

Hey Melissa! Yeah, I didn't know how the cottage cheese would be but it gave it a great texture.

Hey Jane! you're welcome! I never thought much about posting recipes because I don't consider myself an exceptional cook, although Jack raves about my cooking. However, none of these recipes are my invention! Regardless, I like sharing them. Glad you have enjoyed them.

Sal in Maine said...

Yum-a yum-a yum! Tried the recipe this AM- happy cries all around the b/f table. Now as soon as the budget allows we will have a beautiful pie plate to bake it in and beautiful plates to eat them from!

edifice rex said...

Hey Sal! Great! I'm glad ya'll enjoyed it so much!

Beatrice P. Boyd said...

Thanks for this crustless recipe, even if you borrowed it elsewhere - OK we do it all the time! We've been making quiche the past couple of weeks cause of the overflow of zucchini, yellow squash, scallions. But a neighbor just gave us some fresh potatoes so we'll try THIS one next week...just as soon as we get some cottage cheese. Thanks for the recipe, Annie.

edifice rex said...

Hey Bea! No problem! I hope you enjoy it!