Crustless Cottage Cheese Quiche
Vary the vegetables according to your family's tastes. You can use something as simple as peas and carrots or as varied as your favorite stir-fry vegetable mix. Just be sure to thaw the frozen vegetables before you add them to the egg mixture.
INGREDIENTS | SERVES 4–6
- Nonstick cooking spray
- 5 large eggs
- ½ pound cottage cheese
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup melted butter
- ½ pound Monterey jack cheese, grated
- ½ 10-ounce package frozen vegetables
- 3 green onions, chopped
Treat a microwave-safe, deep-dish pie plate with nonstick cooking spray. Add the eggs and whisk until fluffy. Stir in the cottage cheese. Add the flour, salt, baking powder, and butter, and mix well. Fold half of the cheese and the vegetables into the egg mixture.
Cover the filled pie plate with a paper towel to prevent splatters. Microwave for 6 minutes. Let rest for 1 minute, then remove the paper towel.
Top with the remaining cheese. Sprinkle the green onions over the cheese.
Microwave for an additional 5 minutes, or until the cheese is melted and the quiche is set.
A large egg typically is equal to ¼ cup or 2 ounces. Adjust the number of eggs if the ones you're using are smaller. Large eggs can be double the size of smaller ones. The egg carton will tell you whether your eggs are large or small.