Crustless Quiche

You will never miss the pie crust. You can obviously use any combination of ingredients you want for this recipe. I personally like onions, mushrooms, bacon and Cheddar cheese along with the Parmesan cheese, but have gone as far as using steamed asparagus and various sausages. I do not have a food processor and so I beat the crap out of it with a whisk; whatever works is all good. I use a glass pie plate that belonged to my Grandma. It just seems right. Be sure you let the oven come all the way up to temperature before baking this quiche. You really need to let this sit for 10 minutes or so after you pull it from the oven to set up properly. I freeze what's left in single servings and microwave for a minute or possibly two.

2 tbsp. butter
1/2 c. chopped onion
1/2 c. sliced fresh mushrooms
4 eggs
1 c. sour cream
1 c. small curd cottage cheese
1/2 c. grated Parmesan cheese
1/4 c. flour
1/4 tsp. salt
4 drops Tabasco sauce
2 c. (8 oz.) shredded Monterey Jack cheese
1 c. chopped cooked ham, bacon or sausage

1. Heat butter in a skillet until melted. Add the onion and sauté until tender. Add the mushrooms and sauté for 2 min.
2. Process the eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt and Tabasco sauce in a food processor. Pour into a bowl. Add the cooked onion mixture, Monterey Jack cheese and ham and mix well.
3. Pour the ham mixture into a buttered 9-inch square pan. Bake quiche at 350°F for 45 min.