Cheesy Crustless Quiche Recipe (Low Carb)

  • 1/2 stick butter (1/4 cup)
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 1 cup cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Dijon mustard
  • 5 eggs
  • 4 ounces cream cheese, softened
  • 6 ounces shredded Swiss cheese
  • 3 tablespoons grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 3 slices cooked bacon, crumbled
  • 6 cherry tomatoes, cut inch half
Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.

Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.

Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top.

Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean.

Let rest for 15 minutes, serve.

Makes 8 servings.

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