Serves: 4 | Time: 45 min
Unlike traditional quiches, which have a pastry crust and use cream as a filling, these mini cups are crustless. Using cottage cheese instead of cream will make a lighter and pillowy texture. They are great as a breakfast/brunch party offering or a light lunch with greens. Best of all they are versatile. Any vegetable leftover, herbs, ham or sausage will add extra savoriness. Unmold them for plating or serve straight from the ramekin with salad greens.
Ingredients
- 5 whole eggs, beaten
- ½ cup (115 g) cottage cheese
- 1½ cups (170 g) cheddar cheese, grated
- 1 cup (150 g) bell peppers (red, yellow, and green), finely chopped
- 1 garlic clove, finely chopped
- ⅔ cup (100 g) diced smoked ham
- 1 Tbsp olive oil
- 1 Tbsp butter, melted, for the ramekins
- ¼ cup (15 g) Italian parsley, finely chopped
- Salt and pepper
Preparation
Prepare the ramekins. Preheat the oven to 350°F (180°C). Brush the ramekins thoroughly with the melted butter and set aside.
Cook the peppers and ham. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the chopped peppers, garlic, and smoked ham and cook for 3 to 4 minutes, until the vegetables are just beginning to soften. Stir in the chopped parsley, then remove from the heat and set aside to cool.
Blend the egg base. Add the eggs, cottage cheese, 1 cup of the grated cheddar, salt, and pepper to a blender. Pulse on high just until the mixture is smooth and slightly frothy. Do not overblend.
Fill the ramekins. Pour the egg mixture into each ramekin, filling about three-quarters of the way.
Add the topping. Spoon the pepper and ham mixture over the egg base and spread it evenly across the top. Finish each ramekin with the remaining ½ cup grated cheddar. Place the ramekins on a baking sheet and transfer to the oven.
Bake. Bake at 350°F (180°C) for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Cool and loosen. Let cool for 5 minutes, then run a small knife around the inside edge of each ramekin to loosen the quiches.
Unmold and serve. Place a small plate on top of a ramekin and invert, then set another plate on the bottom and invert again so the quiche is right side up. Serve with salad greens.
Notes
Ramekins. This fills about four 6-ounce (180 ml) ramekins; smaller ramekins will yield five or six. Adjust the baking time slightly for size.
Serving. The quiches can be served straight from the ramekin instead of unmolded.
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