‘Grab ‘n Go’ Crustless Quiche Squares

Posted on

by My Yellow Farmhouse - Cooking with Love!

Above Photo  Shows Yield from Second (Smaller) Version of Recipe

Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

UPDATE – – Cathy from Australia told me she prepared Crustless Quiche Squares BUT she substituted cooked bacon for the broccoli. I love that idea!  Cathy calls them Bacon and Egg Squares and said they were a big hit with her four daughters!   'Grab 'n Go' Quiche Squares - with Bacon instead of Broccoli

When my twin sons were teenagers I had a repertoire (of sorts) featuring things they could ‘Grab ‘n Eat’  –  and by ‘they’ I mean my sons and their multitudinous friends … all of whom seemed to have bottomless stomachs.

Crustless Quiche Squares are a bit more ‘solid’ than most quiches due to the addition of a bit of flour, which is why they’re so easy to ‘grab and eat’ either for breakfast (as I did today), for a packed lunch or to serve as appetizers.  And they’re equally delicious eaten right from the fridge or at room temperature.

++  Today I made a smaller version of the original recipe, which works well for someone like me who doesn’t need to feed lots of teenagers!  That recipe follows the larger yield recipe below.

       THIS VERSION  MAKES A LOT   ……   USE A GREASED 13″ X 9″ PAN   

  (++ See below for recipe which makes fewer squares ++)     

Ingredients        

++ Oven temperature changes  – –    Bake at 400F for 15 minutes, …  then lower to 350F for 30 – 35 minutes.    

  • 10 eggs
  • 1/3 cup butter
  • 2 medium Bermuda onions, sliced
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups chopped broccoli
  • 1/2 cup flour
  • 1 tsp. baking POWDER
  • 1/3 tsp. salt
  • 1 lb. (16 oz.)  small-curd cottage cheese
  • 1 lb. (16 oz.)  Monterey Jack Cheese – grated

In a large bowl, beat 10 eggs with an electric mixer for about a minute.  Set aside.

In a large skillet, over medium heat, melt 1/3 cup butter.  Add 2 medium Bermuda onions, sliced; 1 1/2 cups chopped mushrooms and 1 1/2 cups chopped broccoli. Cook, stirring occasionally, for 15 minutes.  Set aside.

'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Add 1/2 cup flour, 1 tsp. baking POWDER and 1/3 tsp. salt to the previously beaten eggs until combined.

Add 1 lb. small-curd cottage cheese and 1 lb. grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Pour into greased 13′ x 9′ pan.    ++ Bake at 400F for 15 minutes………then REDUCE HEAT to 350F for 30 – 35 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick.  Enjoy!

                                                                         + + + +

++ Directions for Making a SMALLER Batch of  ‘Grab ‘n Go’ Crustless Quiche Squares ++

++  Use a greased 9′ x 9′ pan

++ Oven temperature changes  – –    Bake at 400F for 15 minutes, …  then lower to 350F for 23 – 25 minutes.   
   

Ingredients

  • 5 eggs
  • 1/4 cup butter
  • 1 medium Bermuda onions, sliced
  • 3/4 cup chopped mushrooms
  • 3/4 cup chopped broccoli
  • 1/4 cup flour
  • 1/2 tsp. baking POWDER
  • 1/4 tsp. salt
  • 1/2 lb. (8 oz.) small-curd cottage cheese
  • 1/2 lb. (8 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 5 eggs with an electric mixer for about 30 – 40 seconds.  Set aside.

In a large skillet, over medium heat, melt 1/4 cup butter.  Add 1 medium Bermuda onions, sliced; 1/2 cup chopped mushrooms and 1/2 cup chopped broccoli. Cook, stirring occasionally, for 15 minutes.  Set aside. 'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Add 1/4 cup flour, 1/2 tsp. baking POWDER and 1/4 tsp. salt to the previously beaten eggs until combined.

Add 8 oz. (1/2 lb.) small-curd cottage cheese and 8 oz. (1/2 lb.) grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Pour into greased 9” x 9′ pan.    ++ Bake at 400F for 15 minutes………then LOWER HEAT to 350F for 22 to 23 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick.  Enjoy!

++ Recipe adapted from ‘The Frugal Gourmet’

Grab 'n Go - Crustless Quiche Squares - My Yellow Farmhouse.com

   

Published by

My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

25 thoughts on “‘Grab ‘n Go’ Crustless Quiche Squares”

  1. Hi Judy! And these quiche squares a bit more solid than most quiches… which made them very popular with my teenage sons and their friends, who loved to ‘grab & go’!!

    Like

  3. Hi EllaDee – you’re right – these are very much like Impossible Pie. I remember when all those ‘Impossible Pies’ were so popular. I’ll have to remember to make one of those sometime soon.

    Like

  5. I have eaten something similar to this at several potlucks. They are very popular. I always grab one
    too. Now that I see how easy the recipe is, I see why I see it at potlucks. I love the Karen’s idea for
    a dish for Easter Brunch.;

    Like

  10. Love the way you think my friend! On another note – the other day I came across a photo you had sent me of your version of my ‘Easy Cheesy New Potatoes’. I really like your idea of adding broccoli to the dish – I don’t know why it took me so long to realize I should include your photo ’cause it looks so delicious! So, a few days ago I posted the photo, as well as your idea of adding fresh broccoli and radishes – plus a link to your blog.
    Follow this link so you can see how terrific your idea/photo look!! https://myyellowfarmhouse.com/2013/06/20/always-moist-barbequed-chicken-corny-bread-and-easy-cheesy-new-potatoes/

    Like

  12. Thanks Liz!! I, too, really love broccoli – not that I loved the broccoli my mother used to cook which was soggy, smelly and nasty! I sometimes stir-fry chopped broccoli and pour spaghetti sauce and meatballs over it. It’s yummy !!

    Like

    2. Nobody ever taught our mothers about the need for veggies to have a crunch …I love my veggies crunchy, my mother would describe that as “raw” ha ha!

      Like

      1. I remember when I was first married – cooking broccoli in a lot of water (and for far too long) like my mother. The color of the broccoli was nasty and the kitchen ended up smelling like an outhouse. What a terrible thing to have done to such a great vegetable!! My father always made us clean our plates but he never made us eat broccoli if we didn’t want to ’cause he didn’t like it either! I bet he’d like broccoli the way we cook it now!

        Like

  13. I love the ingredients you add and also love that its easy to make. I can have this for a light lunch or even breakfast. Thanks for sharing. Broccoli is one of my most favourite veggies!

    Like

  14. Thanks! This recipe’s been getting quite a few hits! (Not hundreds, like some blogs, but I’m happy with the way my little blog keeps chugging along!) ; o )

    Like

  17. I think you’ll really like them!! I’ve been making ’em for years…. far too many years to admit. And, as many of us do, I’ve changed the recipe just a bit….i.e. cutting down the amount of butter and stir-frying the broccoli along with the onions and mushrooms. I’m very happy with the ‘flavor boost’ just from doing such a simple thing! PS I just ate three more for breakfast !! ; o )

    Like

Leave a reply to Cecile Cancel reply