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!!