Easy Crustless Bacon and Cheese Quiche
This is a go-to recipe I use frequently--with variations--for a crustless quiche. I'm not big on pie crusts, either making them or eating them. They're good for holding the pie filling, but otherwise I'm not a fan. So, I don't bother. Instead, I make quiches without the crust and save substantially on time and calories. This crustless quiche has loads of bacon flavor, plenty of cheesy goodness, and a bit more protein than some quiches thanks to cottage cheese in the recipe. The quiche is great for dinner, brunch, or a weekend breakfast. The leftovers also are good reheated in the microwave for weekday breakfasts when you're in a hurry but want a good breakfast. Enjoy!
Crustless Bacon and Cheese Quiche -- Makes 1
3-4 tablespoons of cooked bacon crumbles (from the bag is fine)
1 cup of cottage cheese (low fat is fine)
1 cup of milk
4 large eggs
1/4 teaspoon of pepper
1/4 teaspoon of salt
1/2 teaspoon of onion powder
1/4 cup of chopped green onions
1 1/2 cups of Colby-Jack or cheddar cheese, divided
Preheat the oven to 350 degrees. Coat a large pie dish with non-stick cooking spray. Sprinkle the bacon crumbles on the bottom of the pie dish. In a large bowl, whisk together well the cottage cheese, milk, eggs, pepper, salt, and onion powder. Stir in the green onions and one cup of the cheese. Pour the mixture in the pie dish. Sprinkle the top of the mixture with the remaining cheese. Bake the quiche for 45-55 minutes or until puffed and a deep, golden brown. Let the quiche cool a few minutes before serving it. It will deflate, but not to worry. It will taste great!