Crustless quiche with mushrooms, bacon and cottage cheese
This crustless quiche with mushrooms, bacon, and cottage cheese is melt-in-your-mouth, rich, and full of flavor. Golden brown mushrooms, crispy bacon, and soft shallots mingle with a creamy cottage cheese filling, with a touch of Parmesan and Gruyère.
Ingredients · Servings 6
- 150g of bacon in thin slices
- 450g of button or brown mushrooms
- 6 medium shallots
- 1 clove of garlic
- 8 g of chopped flat-leaf parsley
- 2 tablespoons of grated Parmesan cheese
- 70g of grated Gruyère or Emmental cheese
- Olive oil
- 4 eggs
- 250 g de cottage cheese
- 100 ml of semi-skimmed milk
- 10 g cornstarch
- 1 pinch of nutmeg
- Cell
- Pepper
- A little butter or fat for the mold
Method · 1 h 20 min
- Preheat the oven to 175°C. Cook the bacon in a hot pan until lightly crispy, then set aside.
- Add the olive oil to the pan, then the sliced mushrooms. Season lightly with salt and cook for 7 to 10 minutes, until they have released their water and begin to brown.
- Stir in the finely chopped shallots and garlic, then continue cooking for about 3 minutes. Add the parsley, mix, and let it cool slightly.
- Mix the cottage cheese with the milk, eggs, cornflour, nutmeg and pepper until smooth.
- Grease the mold and then spread the parmesan cheese on the bottom and sides.
- Distribute half of the Gruyère cheese, the crumbled bacon and three-quarters of the mushrooms in the mold and finish with the remaining Gruyère cheese.
- Pour the egg and cottage cheese mixture into the mold, then scatter the remaining mushrooms on top.
- Bake for about 40 minutes, until the quiche is lightly golden and set around the edges. The center may still jiggle very slightly when you take it out of the oven.
- Wait approximately 10 minutes before cutting so that the quiche firms up and the slices hold together better, then enjoy!
