Crustlessfrugal Quiche

Skip the pastry crust and you’ve got a quiche that comes together in one bowl. This crustless version leans on cottage cheese and cubed Monterey Jack for body, with eggs and a touch of flour providing just enough structure to slice cleanly. It’s naturally gluten-friendly when you swap out the flour, and it stretches further than a single-pie quiche because it bakes in a 9×13 pan.

The two-temperature bake is the technique that matters. Starting hot at 400°F (200°C) sets the edges quickly and gives you the puffed top, then dropping to 350°F (175°C) lets the center cook through without rubberizing the outside. Skip the temperature change and you’ll get burnt edges with a watery middle.

Cubing the Monterey Jack instead of grating it is the trick that makes this special. Pockets of just-melted cheese run through every slice instead of disappearing into the egg base, giving you that pull-apart cheese moment in every bite.

Sweat the onions until soft and translucent, but stop before they brown. Cooked onions release water during baking; raw ones leave hard, sharp bites that ruin the texture.

Pro Tips

• Bring the eggs to room temperature first so they whip up fluffier and the quiche rises better.
• Use large-curd cottage cheese for visible texture, or small-curd if you prefer a smoother bake.
• Let the quiche rest 10 minutes before slicing. Cutting too soon and the eggs slump.
• This freezes beautifully in portioned squares for grab-and-go breakfasts.

Variations

• Stir in a cup of cooked chopped spinach, well-drained, for a Florentine version.
• Add diced ham, crumbled bacon, or cooked sausage for a meatier brunch dish.
• Swap half the Jack for sharp cheddar for more flavor punch.