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Crustless Four Cheese Quiche


Getting rid of the crust is a win-win for this 4 cheese quiche. The cooking process is so much easier and you're still left with the very best past of the quiche. Enjoy!

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Rate this recipe 4.5/5 (29 Votes)


  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 1 1/4 cups 4% cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground mustard
  • Salt
  • 5 eggs
  • 2 (3-ounces each) packages cream cheese, cubed
  • 1/2 pound Jarlsberg or Swiss cheese, shredded
  • 1/4 cup grated Parmesan cheese


Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from


Step 1

In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes.

Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses.

Pour into a greased 9-inch pie plate. Bake at 350°F for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.

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