Crustless Swiss Quiche Recipes

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

Steps:

• On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
• While bacon cooks, chop onion and shred cheese.
• Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
• When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
• Remove bacon from oven, and place on a paper-towel lined plate to drain.
• Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
• Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
• Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
• Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 minutes before cutting & serving.
• I bet you can't eat just ONE slice!

Steps:

• Melt butter in a medium saucepan. Stir in flour; cook and stir until bubbly. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside. , In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce. Fold in Swiss , and Parmesan cheeses. Pour into 2 greased 10-in. pie plates. Bake at 350° for 40 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Fry bacon in skillet until crisp.
• Drain bacon; crumble and set aside.
• Beat eggs, half-and-half, mustard, salt and Swiss cheese in bowl.
• Stir in bacon.
• Pour into 4 custard cups.
• Place custard cups in 13x9x2-inch baking pan.
• Fill pan with 1 inch of hot water.
• Carefully place pan in oven.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean.

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.