The scrumptious and versatile recipe below is called Mama Lava’s Crust-less Quiche. When they say that real men really do eat quiche, I’m pretty sure this is the recipe they mean. It has become a tradition in our family. My husband and grown sons love it. But it didn’t start with me.
The story that goes with this recipe began with my friend, Brooke. And it played out almost 25 years ago. Because of Brooke, and the way she introduced me to this quiche, I learned two delightful lessons about first impressions. This is Part 2 of a Recipe and a Story post. If you missed Part 1, you missed the story! You can catch it here if you like.
This quiche is downright amazing! The smell of it baking will bring everyone to the kitchen. For decades, it has been a favorite in my household. It is our Christmas morning tradition because it can be assembled a few days ahead and simply popped into the oven while we open our stockings and such.
The build-ahead option also makes it a great dish to take to someone who needs meal assistance. All they have to do is preheat the oven and bake it. They get that mouth-watering aroma throughout the house and plenty of hearty, homemade, comfort food to enjoy.
I have been asked for the recipe repeatedly. I have it saved in my computer under the title “Mama Lava’s Crust-less Quiche”, because that is what other people call it. It has been thus named for long enough that I don’t remember the original heading, so we’re sticking with it. You may have heard that real men don’t eat quiche. This is the recipe that changed their minds. I’m sure of it. I hope it becomes a favorite in your house too!
Mama Lava’s Crust-less Quiche
- 10 eggs
- 1/2 cups melted butter
- 1/2 cup flour
- 1 pint cottage cheese (16 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound cheese, grated (whatever kind you like)
- 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
- 8 ounces mushrooms, sliced
- 8 ounces kielbasa sausage, sliced
- Preheat oven to 350 degrees
- In a large bowl, whisk eggs until all yolks are broken and mixed well with the whites. Add melted butter and stir.
- Add cottage cheese, shredded cheese, mushrooms, spinach, and meat.
- Add flour, salt and baking powder, sprinkling evenly over the pile of ingredients. Then mix well.
- Spray a 9×13 inch pan with non-stick cooking spray. Spread the quiche mixture evenly in the pan. (Progress can be paused here with dish covered and refrigerated until ready to bake, up to 3 days.)
- Bake for 45 minutes or until edges are well browned and center is firmly set.
- Let stand 5-10 minutes before serving.
- For convenience, this recipe can be put together up to 3 days in advance of baking.
- Fresh spinach can be used, but it must be cooked and squeezed dry before adding it to the recipe.
- If you don’t like cottage cheese, don’t worry! It melts in the oven and leaves no remnant of its lumpy bumpy texture. The mild flavor and creamy goodness are unbeatable when combined with everything else.
- I have used all kinds of meats. Chopped ham works well! My son prefers cooked and chopped breakfast sausage links. Use whatever you like and have on-hand. I like the turkey kielbasa.
- If you prefer a veggie quiche, you can totally omit the meat.
- I have experimented with different vegetables, and they all work if they are cooked until no more water seeps out. Broccoli, shredded carrots, green onions…
- The exception to the cooked veggies is the mushrooms. For some reason, they are fine to add raw.
- Be creative! Just keep the meats and/or veggies to about 26 ounces or less so you have enough eggs and cheese to surround your add-ins.
- I have used whole wheat flour and all-purpose white flour. Both work just fine. I have not experimented with other flours or tried eliminating it, but I’d love to hear how it works for you, if you do!
- My husband adores crusty, cheesy edges, so I bake ours for a full hour. It gets pretty brown on top, but it is still creamy and delicious in the middle.
- If you pre-make your quiche and bake it straight from the cold refrigerator, add 10 minutes or so to your baking time.
For breakfast, I like to serve this quiche with magnificent muffins and/or fresh fruit. For lunch or dinner, it goes nicely with a salad and some crusty bread.
When they say real men really do eat quiche, this must be the recipe they mean. Don’t you think? What will you serve with it?