This crustless quiche recipe from Aunt Joey is tasty and easy, and a great way to use leftover ham. There are plenty of variations and our favorite is with Sauteed Spinach. Making this gluten-free is easy since there is no crust, just make sure your cottage cheese and ham are gluten-free.
The recipe is for a 9-inch pie plate. If you use a quiche pan, increase the ingredients by half.
[Updated April 9, 2010.]
From Aunt Joey.
Serves 6 to 8.
9-inch pie plate
small mixing bowl
8 ounces (227 g) cooked ham, cut into bite-size pieces
1 cup (113 g) shredded sharp cheddar cheese, divided
4 eggs, beaten
8 ounces (227 g) cottage cheese
1. Preheat oven to 375° F/190° C. Spray 9-inch pie plate with nonstick cooking spray.
2. Spread ham on bottom of pie plate and sprinkle with 3/4 cup shredded cheddar cheese
3. Mix eggs, cottage cheese, and remaining cheddar cheese and pour over the ham and cheese.
4. Bake for 45 minutes or until slightly golden brown.
Sauteed Spinach: Use leftover Sauteed Spinach for the bottom layer, then top with chopped ham and proceed with the rest of the recipe.
Spinach: Layer one 10 oz box frozen spinach (thawed and drained) or any other frozen green vegetable in bottom of pan. Mix eggs, cheese, and cottage cheese and pour over vegetables.
Seafood: Substitute 3/4 cup chopped seafood of choice for ham.
Add other vegetables, such as cooked broccoli, onions, or roasted red peppers. You can even use jalapeño peppers for a little spice.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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