Very Cheesy Crustless Quiche

Three cheeses do three different jobs here. Monterey Jack cubes melt into pockets of stretchy, mild cheese throughout the bake. Cream cheese folds in for richness and gives the custard its silky body. Cottage cheese brings the tang and small curds that keep this from feeling like a wall of dairy.

The butter-flour mixture does more than thicken. Cooking the flour in butter first eliminates the raw-flour taste and gives the quiche enough structure to slice without a crust supporting it.

Six eggs and a teaspoon of baking powder are why this rises into something souffle-like rather than slumping. Pull it from the oven when the center is just set with a slight jiggle, residual heat finishes the cook.

Kitchen Tips

• Cube the Monterey Jack rather than shredding, the larger pieces give you cheese pockets instead of a uniform melt.
• Bring the eggs and dairy to room temperature before mixing for a smoother custard with no streaks.
• Grease the 9×13 generously, this is a sticky, cheesy bake and you don’t want it bonded to the pan.
• Rest the quiche for 10 minutes before slicing, the custard firms up and cuts cleanly.

Variations

• Stir in a cup of crumbled cooked bacon, diced ham, or sauteed sausage for a meatier version.
• Fold in a cup of fresh spinach (squeezed dry) and a quarter cup chopped scallions for a green-flecked variation.
• Swap Monterey Jack for sharp cheddar or pepper jack for a different cheese personality.