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Crustless Quiche

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Monterey Jack cheese - coarsely grated

  2. 5 Eggs

  3. 1/2 lb 227g / 8oz Cottage cheese

  4. 1/4 cup 15g / 1/2oz All-purpose flour

  5. 1/8 teaspoon 0.6ml Salt

  6. 1/2 teaspoon 2 1/2ml Baking powder

  7. 1/4 cup 49g / 1.7oz Butter - melted

  8. 5 oz 142g Frozen peas and carrots - (1/2 pkg) - thawed

  9. 3 Scallions - chopped

Instructions Jump to Ingredients ↑

  1. Whip the eggs in a mixing bowl until fluffy. Stir in the cottage cheese and half the grated Monterey Jack cheese.

  2. Mix the flour, salt and baking powder together and stir into the egg and cheese mixture. Stir in the melted butter.

  3. Place in a greased deep-dish pie plate. Add the vegetables and top with the remaining Monterey Jack cheese and scallions. Microwave at 9 for 15 minutes, turn one-quarter turn, then cook at 5 for 5 minutes.

  4. Be sure to cover the quiche with a sheet of waxed paper so the dish will not spatter. Allow to cool a bit before serving. This recipe serves 4 to 6.

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