The original recipe for this quiche was incredibly simple. I added what I had on hand-msuhrooms, onion, ham, and some tomatoes with chiles. You can really do whatever you want with quiches. This needs to cook for an hour, so make it for a brunch or if you get up much earlier than your breakfast companions!
I know people are always wary about eating eggs as leftovers. I'm pretty sure I had this for breakfast the next three days and it was delcious. I kept getting asked at work what it was because it smelled so good so early in the morning!
Crustless quiche-adapted from General Store of Minnetonka Cookbook
Total time: 1 hour 15 minutes
- 3 eggs, beaten
- 8 ounce mushrooms
- 1/2 onion, diced
- 1/2 cup cooked ham, diced
- 1/2 can tomatoes with chiles, drained
- 10 ounce frozen chopped spinach, thawed and drained
- 16 ounces small curd, fat free cottage cheese
- 1/4 cup melted butter
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
Preheat oven to 325 degrees. In a large bowl, mix ingredients together until well blended. Grease an 8-inch pie plate then pour the egg mixture in. Bake for 1 hour or until eggs are set.