Crustless Swiss Quiche

This rich quiche is perfect for company or family.


16 to 20 servings


1/2 cup butter
1/2 cup all-purpose flour
1 1/2 cups milk
2 1/2 cups 4% cottage cheese
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Dijon mustard
9 eggs
2 packages (one 8 ounce, one 3 ounce) cream cheese, room temperature
3 cups (12 ounces) shredded Swiss cheese
1/3 cup grated Parmesan cheese


Preheat oven to 350°F (177°C). Grease two 10-inch pie plates.

Melt butter in a medium saucepan. Stir in flour; cook and stir until bubbly. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15 to 20 minutes. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.

In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce. Fold in Swiss and Parmesan cheeses. Pour into prepared pie plates.

Bake for 40 minutes or until a knife inserted near the center comes out clean. Serve immediately.

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