It’s a rare occasion that I eat a breakfast, let alone cook one. I know, no breakfast? It’s terrible but I’m working on it. Starting with brunch! I’m a big fan of breakfast in the afternoon. This recipe is in my regular rotation, always mixing up the ingredients a bit, and occasionally even for dinner (although oddly, outside of this quiche, I am most definitely not a breakfast for dinner kind of person. So strange – someone needs to change my mind about this! Chicken and waffles maybe?). Anyway, I love this quiche because it’s crustless. Because a crustless quiche has the lightness that I like in a midday meal… and because sometimes I’m a just bit too lazy to make a crust (particularly any time before noon!). Perfect with a side of savory french toast.
via mrs. harding cooks
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese (I used half cheddar and half monterey jack)
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
10 slices bacon
2 cups chopped fresh spinach
8 oz. package sliced mushrooms, roughly chopped
Preheat the oven to 400 degrees and grease a 9×13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.
In a large skillet over medium heat, cook bacon until browned and desired level of crispiness. Remove bacon to a paper towel and let cool slightly before chopping into smaller pieces and adding to egg mixture. Leave bacon grease in pan over heat, add chopped mushrooms, and saute a few minutes until soft and tender. Add chopped spinach, stir with mushrooms and cook a few minutes, until wilted. Add cooked mushrooms and spinach to egg mixture and stir to combine.
Pour into a 9×13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle.
This can be cut in half and baked in an 8×8 pan. If you do this, bake it for about 12 minutes at 400 and then about 15 minutes at 350.