If your family balks at "eggy" quiches as mine does, you'll love this recipe. It's my new favorite for keeping in the fridge for ready breakfasts, lunches and snacks. You could even pack it in a lunchbox. Good warm, room temp or cold, easy to make, nice and firm, lots of protein, and gluten free. And a decent way to use up eggs you intend to dye for Easter!
CHEESE AND POTATO CRUSTLESS QUICHE
2-3 red potatoes
Oil, or an oil-butter combination
3 large eggs
1 cup cottage cheese
Some shredded cheese (any type, any amount, really)
Salt and pepper to taste
Optional: finely diced cooked vegies or meat, fresh herbs
Preheat the oven to 350 and spray a pie plate with cooking spray. Thinly slice the potatoes, season with salt and pepper, and saute in oil till cooked (they should be soft but firm enough to handle). Spread the potatoes into prepared pie plate. Sprinkle shredded cheese on top. Distribute optional ingredients in a thin layer on top of the cheese.
Combine eggs, cottage cheese, salt and pepper in a blender or food processor, blend till uniformly combined. Pour mixture into the pie plate, completely covering whatever's already there. Bake for 25-30 minutes, till lightly browned on top. Let rest a few minutes, then serve.