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Easy, Cheesy Tex-Mex Quiche

This crustless quiche is a great throw-together kind of weeknight dinner. Adapted from this recipe (Tasty Kitchen–no surprises there), it’s gooey and wonderful and (best of all) requires minimal effort for the tired cook in the family. Next time there’s a potluck and I’m dragging my feet about cooking, I called upon my husband to remind me to make this quiche and quit my whinin’. Not that there have been any potlucks in my life recently . . . and not that I’ve whined about any of them. It’s just a hypothetical situation, of course.


(Serves 5)

5 eggs
1/2 cup flour
1/2 tsp baking powder
2 TBS melted butter
12 oz small curd cottage cheese
2 cups grated Monterey Jack cheese
1 4.5 oz can chopped green chilies

Preheat the oven to 400 F.

In a medium sized bowl, crack open them there eggs.

Give them a good beating. Anyone seen that Bill Cosby stand-up routine? Let the beatings begin!

It’s all about how children are brain-damaged beings, and it’s darkly funny. All you need to do is read yesterday’s post to confirm that children are, indeed, not exactly a shrine of innocence and purity.

Add the flour . . .

. . . the baking powder . . .

. . . and that golden stream of melted butter.

Beat it all again until well combined.

Grate up a nice slab of Monterey Jack cheese.

Stir the grated cheese, chilies, and cottage cheese into the egg mixture until it’s nice and uniform.

Okay, this doesn’t exactly look delicious. But patience, my friends! I hear it’s a virtue . . . right? Yeah, that rings a bell.

Grease a 9 inch pie plate or spray it down with baking spray . . .

(please don’t tell me what’s in that spray) . . . and pour in the egg mixture.

Bake it for 10 minutes, then turn down the oven temperature to 350 F and continue to bake for 30-35 more minutes, until the sides and top are a golden brown.

In the meantime, you can make some kind of accompaniment for the quiche. We chose breakfast sausage, but in retrospect a salad might have been a nicer pairing. Sausage + eggs + lotsa cheese can get a little heavy.

When you remove the quiche from the oven it will look something like this:

Nicely puffed, lovely and golden. Mmmm. Start singing Tonight’s gonna be a good night and get your groove on, baby. Take it down, spin it around, and shake that thang!

Then do a quick check around to make sure no one witnessed your little ‘episode’.

Let it cool for a few minutes, and then serve!

The quiche is very cheesy and rich–here’s a picture to illustrate. Um, my mouth is watering.

After we had finished dinner it came to light that the quiche contains cottage cheese.

“Cottage cheese!?” exclaimed my husband. “That’s gross!” The funny thing is, he had never actually tried cottage cheese–I guess the lumpy look of it wigged him out. But the point is, if you have manly cottage cheese haters in your family, they will be none the wiser unless you choose to personally drop the bomb.

I chose to personally drop the bomb, but that’s just how I roll.

The best part: the crusty brown sides and bottom.

My pale Scandinavian roots indicate that I will never have toasty brown sides, or a lovely tanned bottom. Dang it! It’s the raw cottage cheese look all the way.

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