Onion Quiche

This crustless onion quiche skips the pastry entirely and uses a blend of cottage cheese, Monterey Jack, and a touch of flour with baking powder to create a custard that puffs up golden and holds its own without a shell. The result is somewhere between a quiche and a savory egg bake, sturdy enough to slice into clean squares from a 9×13 pan.

Sautéing the onions with caraway seeds before folding them into the egg mixture brings out a warm, slightly anise-like flavor that pairs beautifully with the melted Jack cheese. That two-temperature bake (starting high then dropping) sets the edges quickly while the center finishes gently, so you get structure without rubbery texture.

Chef Tips

• Use large-curd cottage cheese and don’t blend it smooth. Those curds create pockets of creamy texture throughout the finished quiche.
• Let the melted butter cool before adding it to the eggs. Hot butter will scramble the eggs on contact.
• The quiche is done when the center is set but still has a slight jiggle. It firms up as it cools.
• Let it rest for 10 minutes before cutting. The slices hold together much better at warm rather than hot.

Variations

• Add sautéed mushrooms, bell peppers, or zucchini alongside the onions for a loaded vegetable version.
• Swap Monterey Jack for Gruyère or sharp cheddar for a bolder cheese flavor.
• Sprinkle smoked paprika on top before baking for a smoky crust.