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Crustless Quiche


  1. 10 eggs 10
  2. 1⁄2 cup all-purpose flour 125 mL
  3. 1 tsp baking powder 5 mL
  4. 1⁄2 tsp salt 2 mL
  5. 1⁄4 cup butter, melted 60 mL
  6. 1 cup chopped green chiles 250 mL
  7. 1 lb Monterey Jack cheese, shredded 500 g
  8. 2 cups low-fat cottage cheese 500 mL
  1. Butter a 13- by 9-inch (33 by 23 cm) glass dish. In a large bowl, beat eggs until frothy. Add flour, baking powder and salt and blend well. Mix in melted butter, chiles and cheeses. Pour into buttered dish and bake at 400°F (200°C) for 15 minutes, then lower heat to 350°F (180°C) and bake for 40 minutes longer. Cut into small squares. Serve warm with salsa or chili sauce and cornmeal muffins. Serves 12.
The Best of Bridge
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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.