Crustless Corn Quiche

I just love this Crustless Corn quiche! It’s easy to make, healthy, and very tasty! Great as an appetizer and can be prepared in individual portions, in muffin tins or as a big quiche. It comes together quite quickly and is delicious reheated! Amazing for brunch, lunch or dinner with a salad on the side. We enjoy this delicious crustless quiche any time of the day, on it's own or as a side dish for meat or sautéed vegetables. In other words - delicious and versatile. It tastes as good on the second and third day as it was when it came from the oven. I like that it's crust free and therefore a guil-free dish, and a slice of it with a salad or a piece of meat will leave room for this or perhaps these, what do you think?

Ingredients

400 gr. frozen Corn kernels, thawed
225 gr 2% cottage cheese 
100 gr. grated cheese
2 tbsp. corn or regular flour
3 eggs
170 gr. 5% sour cream
1 tbsp. Instant onion or chicken soup powder
30 gr. grated cheese for the top
Salt, pepper, spices to taste
Baking dish 11*8 (11*6 will work as well)

Directions

If you don’t have time to wait until the corn is thawed, put it in a sieve above the empty container and run the cold water on it. When the container is full the corn in a sieve will be emerged in the water. Leave it there for about 15 minutes while you mix the other ingredients together.

Preheat the oven to 400F 

In a big bowl combine a cottage cheese, 100 gr. cheese, flour, eggs, a sour cream, and a soup powder. 

Add Corn kernels, pepper and spices. Because the soup powder is already salted I don't add much salt if at all. I like adding a crushed red pepper, onion powder, dry parsley, and dry oregano. Of course, if you have a fresh parsley and oregano you can use them instead. 

Mix all the ingredients well and transfer the mixture into a greased baking dish.

Cover it evenly with 30 gr of grated cheese and place in the oven.

Bake for about 45 minutes or until the cheese is melted and become a nice golden color. 

Let it cool before serving. The quiche tastes the best when warm.

Bon appetite!