Recipe: Crustless Quiche


What passes for winter in Los Angeles has arrived, which means that warm food sounds appetizing.  In honor of the fact that wearing a jacket while outside is significantly less optional than usual, I made this crustless quiche for dinner tonight.  The recipe is quite flexible.  Enjoy!

Crustless Quiche

 mix together
*12 eggs
*1/2 cup flour
*1/2 teaspoon baking powder

add in
*2 cups shredded cheese (I used cheddar this time, but feta is great, too)
*2 cups yogurt (the recipe actually calls for cottage cheese, but I never have it)
*1 cup vegetable (I used a four veggie medley, but green chile is good, too, and I suspect spinach or tomato would be, too)

Grease a 9x13 baking pan with plenty of butter and pour in the mixture.  Bake it for 15 minutes at 425, then at 350 for 30 minutes.  Let it cool at bit before serving.

Something I've learned when I'm cooking is that I'm pretty much constitutionally incapable of following a recipe as written.  I always change something.  I prefer to think of recipes as suggestions or prompts to get the culinary creativity going.

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