Brunch Souffle
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Brunch Souffle
This is a light, fluffy version of a crustless quiche. I have used crab meat here, you might enjoy substituting mild or spicy sausage or chorizo. I have made it happily also with shrimp and prosciutto and serrano ham. Easy and adaptable!
Yield: 8 servings
-
Canola oil spray for greasing casserole dish
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8
eggs, soundly beaten
- ¼
-
1 ½
cups small curd whole fat cottage cheese
-
1 ½
cups shredded sharp cheddar cheese, grated
- 1
- 1
-
1
bunch scallions, finely chopped
- ½
- 1 ½
- 1
- 1
-
Kosher salt and freshly cracked black pepper
Preheat the oven to 350 degrees. Grease a casserole dish of about 8"x12" or close.
In a large bowl, combine the beaten eggs, melted butter, cottage and cheddar cheeses, scallions, corn and crab, or your protein of choice. In a small combine the dry ingredients: Flour, baking powder, adobo, garlic powder, salt and pepper, stir to combine. Add the dry ingredients to the egg mixture and wisk vigorously until evenly combined.
Pour into greased casserole dish and bake for 40 minutes or until golden brown and set. Allow the casserole to cool at least ten minutes before serving.
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