Healthy Crustless Quiche: Num Num

So, I was chatting with my sister from another mister, Rachie Poo, about what we were eating for dinner tonight.  Recapping foods eaten and foods to be eaten is preeeetttty much part of our daily texting routine.  Sometimes we throw in poop updates and sex stories...but much of the time we discuss food.  OKAY, so we also talk about working out and people who make poor selections from their wardrobes, but you get my point.  

And this made me think that perhaps I should share (or possibly reshare) this quiche recipe.  It DOES require a food processor, but other than that, it's pretty simple and you can make it fit your tastes.  I will tell you, when she says don't use more than 2 cups of fillings, you should listen to her.  Sometimes I go cray cray with the veggies and the quiche won't set up as firm.  I usually cook this on a Monday for a meatless Monday kind of dish.  The usual cast of ingredients for my 2 cups of fillings include: onion, bell peppers, sauteed spinach, garlic, and brocolli.  And I like to add sliced roma tomatoes on top.

We eat ours with a side of black beans and some salsa.

Yum.  

It reheats really nicely and can also be eaten cold. For the original recipe and for pictures, click here.

Healthy Crustless Quiche Base Recipe

Author: Laura Machell

 

Ingredients

• Cooking spray
• 1 cup – 2 cups filling of choice (sauteed veggies/meat)
• 4 eggs
• 1 cup greek yogurt (or sour cream)
• 1 cup 1% cottage cheese
• ¼ cup unbleached all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Additional spices/herbs or choice, optional
• 2 cups grated cheese of choice

Instructions

1. Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
2. Allow fillings to cool once cooked.
3. Combine the eggs, greek yogurt, cottage cheese, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into a bowl with the filling ingredients. Add ½ the cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
4. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.