Draper James Brunch - Crustless Quiche

Happy Wednesday y'all! This whole brunch was cooked up on Sunday and yesterday my family finished up the left overs for breakfast. Just as good two days later. 
Today we are making something perfect to go with your Lemon Blueberry Bread from Sunday's blog post... Crustless Quiche. I am a Quiche fanatic. I love making different combinations and adding fresh herbs as well. I could have it three meals a day. This one is a winner too!
For those of you who are new to the quiche world let me explain it to you. It is basically a breakfast pie. It usually has a crust but can easily be made gluten-free if you leave out the crust. It is just as delicious. It's almost like a lil' slice of heaven ;)
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Crustless Quiche
Serves: 8
Print Recipe
Ingredients:
1/2 stick of butter
1/4 cup flour
3/4 cup milk
1 1/4 cups cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 Eggs
6 oz cream cheese, softened
1 cup shredded cheddar or Swiss cheese
1/4 cup grated Parmesan cheese

Directions:
Heat oven to 350 degrees. Grease a 10 inch pie pan.
To make a white sauce, melt the butter in a medium saucepan over medium- high heat. Whisk in the flour to form a paste. Add the milk gradually, and cook for a couple of minutes until thickened.
Remove from heat and let cool for 15 minutes.

Combine the cottage cheese, baking powder, salt, and Dijon mustard in a bowl and mix well. In a separate bowl, beat the eggs until foamy with an electric mixer. Add the cream cheese, cottage cheese mixture, and white sauce gradually. Fold in the Swiss cheese and Parmesan cheese.

Pour the batter into the prepared pie plates. Bake for 40-60 minutes or until puffled and light brown. Cool on a wire rack and slice and serve when you're ready!
Enjoy!
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Hope y'all have a great rest of the week!

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xoxo

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