Chili Quiche

This crustless quiche skips the pastry entirely and packs in a full pound of Monterey Jack cheese, cottage cheese, and chopped green chilies for a rich, custardy bake with a gentle Southwestern heat. Ten eggs and a touch of flour give it enough structure to slice cleanly without a crust holding it together.

Melting the butter directly in the baking pan is a nice shortcut. It greases the pan and becomes part of the batter in one step. The baking powder makes the quiche puff up slightly during baking, giving it a lighter texture than a traditional dense quiche.

The two-temperature bake starts high to set the edges and get some color on top, then drops to let the center cook through gently without overcooking the outside.

Chef Tips

• Don’t overbake: The quiche is done when it’s set in the center but still has a slight jiggle. It firms up as it cools.
• Small curd cottage cheese blends in better than large curd. It creates pockets of creamy tang throughout.
• Let it rest for ten minutes before cutting. Hot quiche is too soft to slice neatly.
• Freezer-friendly: Cut into portions, wrap tightly, and freeze for up to two months. Reheat in the oven for best results.

Variations

• Tex-Mex version: Add cooked chorizo and swap in pepper jack cheese for more heat.
• Veggie-loaded: Fold in sauteed spinach, diced bell peppers, or corn kernels.