Monday, March 22, 2010

Party Quiche

Super easy, super tasty. This is one of my favorite "go to" recipes of all time. Kind of a crust-less quiche with a little fiesta mixed in. The original recipe was from my Mom's friend Peggy and was printed in our church cookbook, circa 1970-something. It's a great dish for breakfast, brunch or lunch. It even tastes good cold! Cut it into small squares for an appetizer or large squares for an entreé. I'm thinking about trying it out in muffin tins for individual quiche-lettes at our next party. The cooking time will be different though, so I'll have to experiment. If anyone tries it out before I get around to it, let me know how it goes!


10 eggs
1/2 cup flour
1/2 cup butter (1 stick), cut in small pieces
1 pint (2 cups) low-fat cottage cheese
1 lb. Monterey Jack, shredded
1 (7 oz.) can of chopped Ortega chilis
1/2 of a red bell pepper, finely chopped
1 tsp baking powder
1/4 tsp ground pepper
1 tsp salt

  1. Preheat oven to 400°.
  2. Whisk eggs in a large bowl, then whisk in the flour.
  3. Add all other ingredients and mix well.
  4. I told you this would be easy!
  5. Pour into 13x9 baking pan and bake at 400° for 15 minutes.
  6. Lower oven temp to 350° and continue baking for 35-40 more minutes. Quiche should look golden brown, puffy and bubbling. And it will smell fantastic!
  7. Let cool 15-20 minutes before cutting. It will "deflate" a bit as it cools.
Servings: 8-24 (depending on size of pieces)

Try it... you might like it!


  1. oh Yumm...I can taste it from here! Another great comfort food brought to our existance by Mom. Bless her.

  2. I love quiche! Thank you soooo much for posting this, fantastic! Of course, you know the difference between quiche and scrambled eggs, right? Patience! = )


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