Hi....
I made this for dinner last night....it is an old standby recipe that I have had for many years and thought I would make it again....it is fabulous!! I don't know where I got the recipe originally but I found a link to it online so I am using that link for my recipe source. I probably found it in a magazine a long time ago!! It would also be a great brunch idea!!
I served it with a nice salad last night...fresh fruit would be great if you served it for brunch.
Enjoy!
hugs,
peg
CRUSTLESS HAM QUICHE
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter, melted
4 eggs
1 c. sour cream
1 c. sm. curd cottage cheese
1/2 c. flour
1 tsp. onion powder
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. chopped cooked ham
Saute mushrooms in butter in medium skillet. Blend next seven ingredients in blender. Combine with mushrooms, cheese and ham. Pour into greased 10 inch quiche dish. Bake at 350 degrees for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving.
Recipe source: http://www.cooks.com/rec/view/0,1627,155182-247204,00.html
I made this for dinner last night....it is an old standby recipe that I have had for many years and thought I would make it again....it is fabulous!! I don't know where I got the recipe originally but I found a link to it online so I am using that link for my recipe source. I probably found it in a magazine a long time ago!! It would also be a great brunch idea!!
I served it with a nice salad last night...fresh fruit would be great if you served it for brunch.
Enjoy!
hugs,
peg
CRUSTLESS HAM QUICHE
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter, melted
4 eggs
1 c. sour cream
1 c. sm. curd cottage cheese
1/2 c. flour
1 tsp. onion powder
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. chopped cooked ham
Saute mushrooms in butter in medium skillet. Blend next seven ingredients in blender. Combine with mushrooms, cheese and ham. Pour into greased 10 inch quiche dish. Bake at 350 degrees for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving.
Recipe source: http://www.cooks.com/rec/view/0,1627,155182-247204,00.html