Monday, December 24, 2012

A recipe: Crustless Quiche

Christmas time can be a little over-busy. Yesterday's blog about leadership in critique groups is still in the draft stage--and that is an understatement.

Several people have asked me for this recipe, originally in one of those recipe books Southwestern Public Service Company (electric company) used to give away. I'm told a set of them is now collectible and "fetches a good price." Don't call and ask about mine--I loaned out a few which were never returned, and the ones I kept are dog-eared and dotted with an assortment of liquid food stuffs.

Crustless Quiche

Blend thoroughly (recipe calls for food processor or blender, but I use a mixer)

  • 1 c. milk
  • 1/4 c. margarine (I use butter)
  • 1/2 c. flour
  • 6 large eggs
  • 1 c. plain yogurt
Add and blend:
  • 4 oz. cream cheese
  • 1 tsp baking powder
  • 1 tsp. salt
Pour into pan. Swirl in:
  • 1 (4 oz.) can green chilies 
  • 2 c. Colby/Jack cheese, grated.
Can bake immediately or put in fridge overnight.
Bake at 350 degrees F approx 45 min or until set.

Can freeze

PS: I just put a casserole dish of it in the oven, and realized I used 4 cups of cheese. When mixing it I wondered why it seemed to take so long to grate the cheese. Anyhow, I'll bet it makes little difference. If it turns out disastrous, I'll make a note of it on Face Book.

Merry Christmas


  1. Double cheese is too much of a good thing. It set, but was gooey to get out of the pan, and I think the extra cheese put the overall flavor out of balance. --Not so bad as to be discarded, but not serve-to-company good, either.