Mexican Crustless Quiche

A few weeks ago, I hosted a breakfast for a dear friend and her new baby boy! I needed an easy dish that would feed a group of 12 so I pulled out an old favorite called Mexican Crustless Quiche. I forgot how much I love this crustless dish! In fact, I am going to make a fantastic Mexican quiche again for Easter since it came together so easily and it was enthusiastically received.

I have learned a new kitchen hack with cottage cheese. I love to puree it in my food processor to create a smooth texture. The resulting smooth cheese is more similar to ricotta cheese making it great for quiches and lasagnas!

The combination of cottage cheese and shredded cheese gives this dish its intense cheesy flavor while Nature’s Blessed white corn adds texture and a hint of sweetness. I tossed in sweet pepper and green onion in this version but I have also swapped the corn, pepper and onions with other veggies and sometimes I toss in a half a pound of browned Eckert’s sausage (FYI pork sausage and mushrooms make a tasty combination).

I don’t think you will have many Mexican quiche left-overs but just in case you do, this dish reheat well too. I hope you will give this recipe a try for your next breakfast or brunch celebration! Easter is around the corner, what are you serving?

Eat well this spring,

Angie

Mexican Crustless Quiche Recipe

1 ½ cups Nature Blessed super sweet white corn kernels, defrosted*
2 cups (16 ounces) cottage cheese, pureed**
12 large eggs
¼ cup all-purpose flour
¼ tsp. baking powder
1 tsp. salt
½ tsp. ground black pepper
1 large bell pepper any color, small diced (about 1 cup)
4 spring top and bottom green onions (scallions), small diced (about ¾ cup)
1 lb. Mexican style grated cheese blend (about 4 cups)
About 2 cups Eckert’s Fresh Tomato Salsa

Preheat oven to 350-degrees. Butter a 9 x 13-inch baking dish.  In a large mixing bowl, beat eggs about 1 minute with electric mixer or large wire whisk until well blended. Mix in pureed cottage cheese.
In a small bowl, combine flour, baking powder, salt and pepper.  By hand, using a large mixing spoon, fold flour mixture to eggs mixture until well blended.
Add bell pepper, green onions and corn; stir to combine.  Mix in grated cheese. Pour mixture into butter baking dish. Bake for 40 to 45 minutes or until center slightly firm and top is golden brown.
Allow to set about 5 to 6 minutes before cutting into 8 to 10 pieces. Serve with Eckert’s Fresh Tomato Salsa on side.
*In a microwave proof 1-quart bowl add corn, microwave on high about 1 minute; stir. Microwave about another minute until slightly defrosted. Set aside.
**Using food processor or immersion blender, puree cottage cheese until smooth about 30 -40 seconds. Set aside.
This recipe may be made the night before; refrigerated and bake the next day. Bake about 5 to 10 minutes longer.

Make 8 to 10 servings