Crustless Cottage Cheese Quiches with Bacon, Corn and Cheddar
For the quiches:
- 6 slices bacon, chopped
- 1½ cups frozen corn-and-pepper blend
- 12 tablespoons AE Cottage Cheese (any variety)
- 8 eggs
- ½ cup AE Milk (any variety)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
For the relish:
- 1½ cups diced fresh tomatoes
- ¼ cup sliced green onions
- 2 tablespoons chopped fresh basil leaves
- 1 teaspoon white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon olive oil
- Salt & pepper to taste
Preheat the oven to 350°F. Line a muffin pan with foil liners and lightly coat the liners with nonstick spray; set aside.
For the quiches, sauté the bacon until crisp in a nonstick skillet over medium-high heat. Transfer the bacon to a paper towel-lined plate to drain. Pour off all but 1 teaspoon of the drippings, return the skillet to the burner, and add the corn mixture. Cook briefly to thaw the corn. Divide the bacon and corn mixture equally among the muffin cups, then top with a tablespoon of cottage cheese.
In a large measuring cup with a pour spout, whisk together the eggs, milk, salt and pepper. Pour the mixture evenly among the muffin cups then top each with some Cheddar cheese. Bake the quiches for 30 to 35 minutes or until they’re puffed and firm.
For the relish, combine all the ingredients in a bowl while the quiches bake. When the quiches are done, remove the pan from the oven and let cool 5 minutes. Remove the quiches from the pan and top with some of the relish before serving.
Quiches may be cooled completely and frozen in a resealable plastic bag. Thaw overnight in the refrigerator; reheat in the microwave if desired—remove the foil liner first.
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