Above Photo Shows Yield from Second (Smaller) Version of Recipe
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! 
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.
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.
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.
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.
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’
myyellowfarmhouse.com 