Crustless Jarlsberg Quiche
Yield
16 servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
sweet |
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | cups |
cottage cheese
small curd |
*
|
| 1 | teaspoon |
dijon mustard
|
|
| 9 | large |
eggs
|
|
| 11 | ounces |
cream cheese
softened |
|
| ¾ | pound |
jarlsberg cheese
grated |
*
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
sweet |
|
| 118 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 591 | ml |
cottage cheese
small curd |
*
|
| 5 | ml |
dijon mustard
|
|
| 9 | large |
eggs
|
|
| 317.9 | ml/g |
cream cheese
softened |
|
| 340.2 | g |
jarlsberg cheese
grated |
*
|
| 79 | ml |
Parmesan cheese
grated |
|
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.
