Joyce’s Crustless Quiche
Our friend Joyce (Charlie's nephew's wife's mom) invited us for lunch in January 2015 and served us this quiche. We really liked it and asked for the recipe. We were surprised how easy it is to make. Joyce's name for the recipe is Proznick but we have renamed it as above. (We considered Joyce's Krustless Kosher Keesh.) We have made some tweaks to the recipe which are noted below and cannot guarantee it will still be kosher! (Please note, we halved the original recipe because it makes a lot.) Our version makes about 4 generous servings. It keeps well left over.
- 1 pound cottage cheese, small curd
- 3 eggs
- 3 T. melted butter
- 6 T. whole wheat flour (original recipe calls for 3 T. regular flour)
- 1 cups cheddar cheese, shredded
- 5 to 10 oz fresh chopped spinach or kale (original recipe calls for 5 oz frozen broccoli or spinach, defrosted)
- 1 or 2 large tomato, sliced (optional, but highly recommended; not in original recipe)
- Important Note: There is plenty of salt in the cheese, etc. Do not add salt.
- Preheat oven to 350 degrees.
- Combine well the cottage cheese, eggs, butter, flour, cheese.
- Stir in the spinach or kale (or other veges if you wish).
- Pour into a greased 9 x 13 pan.
- Optional: Put the fresh tomato slices on top.
- Bake, uncovered, for one hour, or till it is golden brown on top.
Variations not in original recipe that we have tried and liked:
- Use kale instead of spinach. Cut out stems, chop to 1 or 2 square inch size pieces. Saute till starts to very lightly wilt before adding to mixture.
- Chop then sautee an onion and add to the mixture.
- Add very lightly sauteed garlic (2 or 3 large cloves minced or crushed) to the mixture.
Variations we might try (try at your own risk, not yet tested):
- Add sauteed mushrooms to the mixture.
- Experiment with different kinds of cheese.