I got this recipe from my mom’s collection years ago. She did a lot of entertaining for my Dad’s business and always had some good easy recipes on hand for some tasty appetizers. When I went Gluten Free, I found this recipe also makes for a yummy Crust-less Quiche! So cut tiny for Appetizers, and big for Brunch! The basic recipe is cheese and eggs, add what ever meats or veggies you would normally add to Quiche for a very tasty meal. For appetizers a can of diced green chilies or chopped artichoke hearts will add some great flavor. While this recipe is not Dairy free, I like having it in my book for an easy way to serve eggs to a bunch of people. This will serve 12-16 as a main course and will make about 24 to 32 appetizer size servings.
Preheat oven to 350 degrees and Butter a 13×9″ inch pan
Combine in a large bowl: 1/2 cup of milk or milk substitute, 12-14 eggs, 1/2 cup of my GF Cake Flour (see flour page), 1 teaspoon Baking Powder, a dash of salt and pepper, 2 cups of Cottage cheese, 1 lb. of grated cheese. Turn on the mixer and let it go until all the ingredients are mixed well.
Stir in: If you are adding veggies, meats or chilies now is the time to stir them in.
Pour into prepared pan and bake for 45-60 minutes. It will puff up nicely and get a little browned on top. You want to check for jiggle before you take it out. If it jiggles it is not ready.
Julie Bakes Gluten Free 