Crustless Veggie Quiche

Crustless Veggie Quiche
from Cooking with Sunshine by Lorraine Anderson

Yield 4 Servings

4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated parmesan cheese
1/4 cup unbleached white flour
1 clove garlic, pressed
1 cup steamed, chopped vegetables
1/4 cup thinly sliced scallions
2 cups grated cheddar cheese


Lightly oil a dark, 8-inch-square or 9-inch-round baking pan.

In a large bowl, beat together the eggs, sour cream, cottage cheese, parmesan cheese, flour, and garlic. Stir in the veggies (we used fresh spinach), scallions, and cheddar cheese.

Pour the mixture into the prepared baking pan, cover, and bake for 2 hours or so in the solar cooker, until firmly set.

Chef's Note: We cooked this pie for 3 hours. It was a windy day in the mid-80s. The temperature of the cooker got up to 250', but the temperature decreased 50' each half hour. The quiche did become firm, but, because of the lower cooking temperatures of the solar oven, it was more like a dinner custard than a quiche. It was tasty, though. Maybe I'll experiment with a crumble crust sprinkled on at the end.