Dry curd cottage cheese is easy to make, and since it is not readily available in most supermarkets, it pays to learn how to make your own. Vary the vegetables in this quiche to fit your taste preference.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Buttermilk Starter
Buttermilk Starter
$17.99
This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.
Grey Celtic Sea Salt
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$14.99
From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.
The rice flour and baking powder can be omitted for a completely grain free and GAPS- or SCD-legal dish
INGREDIENTS:
- 1/4 Lbs. bacon
- 10 fresh, large pastured eggs
- 2 cups dry-curd cottage cheese
- 2 cups grated jack cheese or cheddar cheese
- 1 cup chopped artichoke hearts, drained
- 4 green onions, sliced
- 1/4 cup sweet rice flour
- 1 tsp. baking powder
- Dash Celtic sea salt
INSTRUCTIONS:
- Butter a 9x13-inch glass baking dish and set aside. Preheat oven to 350°F.
- Cook bacon until crispy in a skillet or the oven. Remove to a paper towel to drain. Crumble the bacon when it has cooled.
- Break eggs into a large bowl. Whisk until foamy. Stir in cheeses, crumbled bacon, artichoke hearts, and green onions. Add rice flour and baking powder, and stir to thoroughly combine. Add salt as needed.
- Pour into prepared baking dish. Bake 35-45 minutes, until center is set and top is nicely browned.
- Remove from oven and cool on a wire rack for 10 minutes before cutting.
Serve hot, warm, or cold. Refrigerate any leftovers.
