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Marcelle’s Self-Crusting Quiche


This might come as a shock to you, but not everyone in the world loves quiche. Crazy, right?! It can’t possibly have anything to do with the flavor, which usually has notes of salty cheese, smoky bacon or ham, savory herbs, and other delicious things. So I’ve concluded that it must be the texture. Not everyone is a fan of custard, apparently. Luckily for those non-quiche-eaters, my friend Marcelle is here to save the day with her hearty self-crusting quiche. Trust me, it’s amazing! Most quiches have lots of eggs and lots of milk or cream or half-and-half, but this tasty quiche has lots of eggs and lots of cheese–that’s it! It’s basically baked scrambled eggs loaded with at least 2 kinds of cheese, and flour and butter to give it a nice, thin, bubbly crust. In the words of Marcelle’s husband, Dave, “I don’t like quiche, but I like this quiche.” It’s the quiche for custard-haters.

Self-Crusting Quiche
from my dear friend, Marcelle

4 Tablespoons butter

5 eggs
1/4 cup flour
1 teaspoon baking powder
1 cup cottage cheese
2 cups shredded cheddar cheese (or any kind you like)
optional ingredients: a 4-oz can diced green chilies, herbs, diced ham or bacon, crumbled sausage
Place the butter in an 8″ square baking dish, put it in the oven, and heat the oven to 400Ā°F. While the oven is preheating and the butter is melting, whisk eggs in a large bowl. Add flour and baking powder, and whisk until it’s as smooth as you can get it. Fold in cheeses and any optional ingredients you wish to add. When the butter is completely melted, pour the egg mixture over the melted butter in the pan, and bake for 30 minutes. Allow to cool for about 5 minutes before cutting and serving.

14 thoughts on “Marcelle’s Self-Crusting Quiche

  1. Yummm! I’m going to attempt this for our next brunch party. Also, I’m forwarding this to my sister, who is the queen of quiche. Thanks, Marcelle and Melissa!

    1. Joy, let me know what you think when you make it! It is very different from traditional quiches, but in a hearty, satisfying way. I served it at a family brunch a few months ago, and everyone was delighted!

  2. I didn’t think you were serious when you asked if you could share this on the blog. You always make such amazing, truly amazing recipes–and this one is so ordinary. I usually make it when I’m low on creativity and lower on time to cook dinner. I’m glad to see it here and it makes me remember yummy times eating it with you, which makes me remember that almost every time we were together we ate something yummy (or made something yummy-smelling, like soap). I miss you, my friend. I haven’t found any food-lovers in my new neighborhood yet, and not for lack of trying. Let’s eat together again, as soon as we can.

    1. Marcelle, I know there have to be some food-lovers somewhere for you to team up with–keep searching! We’re so excited to see you guys this summer! Let me know as soon as you know the exact dates, and we’ll plan a feast!

  3. This quiche was amazing! We have been eating lower carb and the whole family loved it!! Thanks Melissa and Marcelle! Miss you all!

    1. Hey Stephanie!!! We love this quiche too. I just redid my regular quiche recipe to make it lower in carbs, but this one is so good and already low carb as is!! I’m adding it to next week’s line-up. Miss you too!

      1. This is by far Craig’s favorite quiche! Do you think I could double it and throw it in a 9×13 pan? One 8×8 was gone the same day.

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