Wednesday, November 17, 2010

Hopes and Dreams

Crustless Quiche
1/2 lbs fresh mushrooms
2 tbsp butter
4 eggs
1 c sour cream
1 c small curd cottage cheese
1/2 c freshly grated parmesan cheese
1/4 c flour
2 tsp grated onion
1/4 tsp salt
4 drops tabasco sauce
1 (8oz) pkg or 2 c shredded Monterey Jack cheese
8oz slivered ham


Preheat oven to 350 degrees. Saute mushrooms in butter, drain on towel.
Combine eggs, sour cream, cottage cheese, parmesan cheese, flour, onion, salt, and Tabasco in blender. Mix thoroughly.


Pour cream mixture into a large bowl. Add mushrooms, Monterey Jack, and ham.
Pour mixture into a greased 10-inch quiche dish or 10-inch pie plate.
Bake 45 minutes or until knife comes out clean.

Like I said, hopes and dreams. I have my doubts that I will ever make this according to the recipe. I mean, freshly grated parmesan cheese! Parmesan cheese doesn't fit into our budget, freshly grated or the stale powder.

I love quiche. And the idea of a crustless quiche is pure genius. The best one that I've come across is the recipe on the back of the Bisquick box. You just add about a cup of Bisquick to 4 eggs and decorate with cheeses, hams, brocoli, etc. of your choice. Unfortunately, Bisquick is another one of those things that I dream about.

So I did what I always do. I improvised. We had the sour cream and the cottage cheese, but I used five eggs and chedder cheese instead of Monterey Jack. The results were still pretty good. I have a lovely pie plate (I'm not sure of the diameter) that I like to do lemon squares in (yes, lemon squares in a round dish, more on that later) and it works perfectly for the quiche. The only problem is that both Nick and I can eat all of it in one sitting!
Happy Cooking! --Zizi

P.S. Why my wife thinks that eating an entire quiche in one sitting is a problem, I will never know. Hee hee! --Nick
 
 

3 comments:

  1. I think Zizi meant eating the entire pan of lemon bars in one sitting. But then, is that really a problem???? Well, yeah, a little bit.

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  2. I did some research on quiche; it turns out that quiche is more of a custard and less of an omlet and baked in a pie crust. A frittata is a lighter, airy variation of an omlet and is either fried or baked, and doesn't have a crust. Both are only about an inch high at the most. The two inch crustless quiches that I've been making are closer to an heavy souffle or a flourless cake. I still like it that way, though.

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