Crustless Cheese and Salsa Quiche Recipe

Yum
Crustless Cheese and Salsa Quiche Recipe for Breakfast, Lunch or Brunch

Looking for a recipe for a brunch, lunch, or light supper? Counting carbs? Then try this yummy low-carb crustless quiche. It's a cinch to make with only four ingredients. And with salsa, cheese, and eggs, what's not to love?

Here's the recipe:

Crustless Cheese and Salsa Quiche

2 cups shredded Mexican blend cheese (see note below)
1/2 cup of your favorite salsa or picante sauce
3 large eggs
1 cup heavy cream or half & half (or whole milk)

Preheat oven to 375 degrees. Grease or spray a 9 or 10-inch pie or quiche pan with cooking spray. Layer half the cheese, half the salsa, the remaining cheese, and remaining salsa. Whisk the eggs then whisk in the cream or half-and-half, then pour the mixture over the cheese and salsa. Bake for about 40-45 minutes, until set (test with a knife). Let cool for about 5 minutes before slicing and serving.


Scroll down to see step-by-step photos.

NOTE: The original recipe calls for 1 cup shredded Jack cheese and 1 cup shredded cheddar cheese. I usually just use the Fiesta blend shredded cheese in a 2-cup bag. Feel free to substitute your favorite combination.

Also note that I use a 10-inch glass pie pan when I make this (and I make it often) so the quiche is a bit thinner and bakes a bit faster than it will if you use a 9-inch pan. One of these 9 1/2-inch Pyrex pie plates would be perfect.

Another note, brought to you by the voice of experience: Don't substitute reduced-fat milk. You'll get a runny quiche and wish you would have had half and half on your grocery list. That's what I always use and the result is perfect.

This recipe came from my good friend Dianne (here's her version) who, besides being a great cook, is also an awesome artist. To see for yourself, check out her Navy Tees & Gifts shop.

Click each of the photos below to see them bigger. Don't forget to save the recipe by hitting the "Yum" button above or pinning to your recipes or quick dinner ideas board on Pinterest for safekeeping.


Layer cheese and salsa in pie or quiche pan.
Layer cheese and salsa in pie or quiche pan.

Whisk the eggs.
Whisk the eggs.

Add cream or half & half and whisk until frothy.
Add cream or half & half and whisk until frothy.

Pour egg and cream mixture over cheese and salsa.
Pour egg and cream mixture over cheese and salsa.

Bake quiche until set (test with a knife).
Bake quiche until set (test with a knife).

Let the quiche set for about 5 minutes.
Let the quiche set for about 5 minutes.

Slice and serve your Crustless Cheese and Salsa Quiche
Slice and serve your Crustless Cheese and Salsa Quiche.

4 comments:

  1. Hi Susan,
    I made this quiche this morning with boneless, skinless canned salmon, green beans, baby bok choy, and jarred alfredo sauce. Pretty good! Such a versatile recipe.

    ReplyDelete
    Replies
    1. Wow, Dianne, that's quite a different combination! Sounds really good and very good for you. Did you publish that recipe anywhere? I'd love to see a picture. Thanks for sharing. I do so love this quiche recipe!

      Delete
  2. Sorry, no I didn't publish anywhere and the left overs are all cut and put away in the fridge. Didn't occur to me to take a picture.
    I love this recipe too. For one thing it only takes 3 eggs. So many quiche recipes I see call for a dozen eggs!

    ReplyDelete
    Replies
    1. I agree about the eggs. And, of course, I love that it's crustless. So quick and easy!

      Delete

Related Posts with Thumbnails