In the mid 1980’s I taught cooking classes for the Adult Education Department at our community college. One of the favorites was Brunch, The Perfect Way to Entertain. One student, the only man in the class, surprised his wife on their anniversary with the entire brunch menu. At our next meeting, he informed his classmates and me about how surprised his wife was and said everything was perfect except he had trouble making the crust for the quiche. That night after class I went home added flour to the filling and baked it without the crust. You know what? I liked it even better!
- 1 yellow onion, thinly sliced
- 4 eggs
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 1/2 cup Parmesan cheese, grated
- 4 tablespoons flour
- 1/4 teaspoon salt
- 2 cups Swiss gruyére cheese, grated
- 4 tablespoons butter
Saute onion in butter until caramelized. Season with salt and pepper. Spoon into an 8 or 9 inch quiche dish or deep dish pie pan.
In blender, combine eggs, sour cream, cottage cheese, parmesan cheese, flour and salt.
Pour into a bowl and mix in 1 cup of the gruyere. (Gruyere has a distinct taste, but if you can’t find it, swiss is a good substitute). Pour into the pan on top of onions. Top with the rest of the cheese.
At this stage, you can cover and refrigerate until the next day. Take out of the refrigerator 30 minutes before baking. Be sure it’s in a Pyrex type dish (goes from frig. to oven without breaking).
Bake uncovered in a preheated 350* oven for 45 minutes or until knife inserted comes out clean. Quiche should be puffed and golden brown. Let rest 5 minutes before cutting.
*If you want your guests to see how nice it looks, better have them gather when you take it out of the oven, because it does deflate a bit. Still delicious though.