PrintCheesy Breakfast Pie
Skip the crust and skip the fuss. This simple quiche packs a protein punch with eggs, cottage cheese, and pepper jack baked together in a pie plate. It holds together like a real quiche without any of the rolling, chilling, or carbs. Hansen’s Eggs and Hiland Dairy small curd cottage cheese make up the base, with a spicy-smoky hint from green chiles. The cheese over the top gets bubbly and perfectly browned and crispy around the edges.
We love this recipe for a crowd, since it slices into neat wedges and carries its own on the plate.
Ingredients
- 5 Hansen’s eggs, beaten
- 1/4 cup Shawnee Mills all-purpose flour
- 8 ounces Hiland Dairy small curd cottage cheese
- 1 (4 oz.) can chopped green chiles
- 2 tablespoons melted Hiland Dairy unsalted butter
- 1/2 teaspoon baking powder
- 2 cups shredded hot pepper jack cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Preheat the oven to 400 degrees F. In a mixing bowl, combine the eggs, flour, cottage cheese, and green chiles. Beat well at medium speed with an electric mixer.
Stir in the remaining ingredients, then pour the mixture into a well-greased, 9-inch pie plate. Bake for 10 minutes, then reduce the oven to 350 degrees and bake 20 to 22 minutes longer, or until set.
Cut into wedges for serving.
Tip: To make your morning even easier, prepare this pie the night before. Cover and refrigerate it, then let it come to room temperature before it goes into the hot oven.
Serve this breakfast pie with Ace in the Bowl Salsa on the side, add Greer’s Ranch House sausage, and serve with Shawnee Mills muffins for a full Oklahoma spread.