With a couple of folks here “low-carbing”, this crustless quiche has become a breakfast staple. Done this way, it only makes enough for an 8×8 pan. The original recipe – from the Frugal Gourmet – would have been suited to a 9×13.
I’ve made a couple of changes, and have really enjoyed the results. Thanks to coconut flour, it looks like this recipe is now gluten-free, as well! 🙂
Preheat oven to 400F.
Grease an 8×8 pan.
- 4 T (half a stick) of butter, melted
- 5 eggs
- 1/4 c coconut flour
- 1/2 t baking powder
- 1/4 t salt
- 1 c cottage cheese
- 1 + c cheddar, monterey jack, swiss, or other, shredded
- Any other add-ins desired (optional). Could include sautéed mushrooms, chopped green onions, browned ground sausage, etc.
Whisk eggs until fluffy. Add flour, baking powder, salt, cottage cheese, and butter. Stir in one or more cups of cheese, and any add-ins.
Pour into a greased 8×8 pan. Top with more shredded cheese.
Bake at 400F for 10 minutes, then continue at 350F for an additional 20 to 30 minutes until lightly browned.