Joyce's Crustless Kosher 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.) If we make tweaks to the recipe, we'll note them below
but cannot guarantee it will still be kosher!
Makes about 8 generous servings. It keeps well left over but if you don't want leftovers, would be easy to half the recipe.
- 2 pounds cottage cheese, small curd
- 6 eggs
- 6 T. melted butter
- 6 T. flour
- 2 cups cheddar cheese, shredded
- 1 10-oz package frozen broccoli or spinach, defrosted.
- Also see variations below. Possibly use fresh spinach, kale instead of spinach, or add onion and garlic to the mixture.
- 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 vegetable.
- Pour into a greased 9 x 13 pan or two greased pie plates.
- Bake, uncovered, for one hour, or till it is golden brown on top.
Variations not in original recipe that we have tried and like:
- Use fresh spinach instead of frozen. Saute very lightly
till very slightly wilted. It just takes a minute, don't overcook. Then
stir into mixture.
- Use fresh 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.
- Use whole wheat flour.
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