Crustless Quiche

Here at The Miller Inn, we offer both a sweet and a savory main dish each morning.  This morning’s savory dish is a lovely crustless quiche—so adaptable depending on what vegetables might be on hand!  This summer when we participated in the CSA (Community Supported Agriculture), we included lots of kale, swiss chard, tomatoes and corn.   This morning, the vegetables are broccoli, spinach, red peppers and tomatoes.  The beauty of this dish lies in what you want to add.
Just a note:  we always prepare this the day before, cover well with plastic wrap and refrigerate.
 — INGREDIENTS —
9 eggs
6 ounces of grated sharp Cheddar (divided)
6 ounces of grated Monterey Jack (divided)
1/2 cup milk (we use skim)
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces of cottage cheese
Vegetables of your choice!
  — DIRECTIONS —
Preheat oven to 375 degrees.
In a large bowl, beat eggs until fluffy.    Add 3/4 cup Cheddar; 3/4 cup Jack, milk, flour, baking powder, salt and cottage cheese.
Heat a non stick skillet and saute your vegetables until just tender.  
Mix vegetables in with egg custard and top with sliced tomato.  At this point, you can cover and
refrigerate or bake for 45 minutes at 375 if you’re serving right away.
Makes 10 servings.
This morning we are serving with a potato casserole, homemade whole wheat toast and baked ham.  Not a bad way to start the day!
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie