Crustless Jarlsberg Quiche
Submitted by Doretta
Triple-cheese crustless quiche featuring nutty Jarlsberg, cream cheese, and Parmesan in a buttery cream sauce custard. Makes two pies to feed a crowd at brunch.
YIELD
16 servingsPREP
15 minCOOK
50 minREADY
65 minThis is the quiche you bring when you need to impress a crowd and want nothing left on the platter.
A homemade butter-and-flour cream sauce gets beaten into eggs, cream cheese, and cottage cheese, then loaded with grated Jarlsberg and Parmesan. The result puffs up golden and soufflé-like in the oven, with a nutty, mellow sweetness from the Jarlsberg that Swiss cheese just can’t replicate.
The recipe fills two 10-inch pie plates, yielding 16 generous wedges. That’s brunch for the whole family with seconds to spare.
Pro Tips
- Let the cream sauce cool before beating it into the eggs so you don’t scramble them
- Soften the cream cheese fully at room temperature for a lump-free batter
- A touch of Dijon in the cottage cheese adds a subtle bite that balances the richness
- The quiche puffs dramatically in the oven but will settle as it cools; that’s normal
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a saucepan, melt the butter over medium-low heat, add the flour, and stir just until mixture bubbles.
Slowly add milk, stirring constantly.
Stir this cream sauce until it thickens.
Set aside to cool.
Stir baking powder, mustard and salt into cottage cheese.
Beat eggs well, then beat in softened cream cheese and cottage cheese mixture.
Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and Parmesan.
Pour into two buttered 10 inch pie plates.
Bake for about 45 minutes or until puffed and browned.
Cut each quiche into eight large wedges.
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