After many servings of quiche made every possible way, our own Chef Lydia has discovered that most of our guests prefer not to indulge in the carb-heavy (though entirely tasty) butter crust. Therefore she has perfected a crust-less quiche that is popular with everyone and results in a spotlessly clean plate when finished!
Chef Lydia’s recipe is often requested, so here it is for you to make at home.
Blend to a creamy liquid:
1 cup sour cream
1 cup cottage cheese
1/4 cup shredded Parmesan cheese
Spray a pie dish with nonstick spray and layer any prepped vegetable and cheese choices that you like. (See below for ideas!)
Pour the egg liquid (described above) over the layers.
Bake at 325 degrees F for 35 to 55 minutes depending on your oven.
When done, the middle should barely jiggle and you should see color around the edges.
Let rest for 5-10 minutes before cutting and serving.
Some popular combinations at the Inn are:
Marinated artichoke and Dubliner cheese (KerryGold)
Sautéed asparagus, chopped fresh spinach, cheddar cheese
Broiled tomatoes (heirloom or cherry), fresh basil cut into ribbons, mozzarella cheese
Fried and drained sage sausage, caramelized leeks and bell peppers, shredded Gouda cheese
Be creative and try your own favorite vegetables, herbs and spices, and cheese combinations!