I have no idea how old this recipe is, but the measurement "1/2 eggshell" makes me think it had been around for a while before my mom found it. Anyone with an apricot tree must have this recipe! :-) Note: it freezes well, and it's heavenly served warm with vanilla ice cream. Number of servings is hard to say; I could eat one by myself, no problem.
My mom always made this; I'm pretty sure she got it from a newspaper in the early '60s. It's a fantastic quiche and a great base recipe for improvising on. And, like most quiches, it can easily be made gluten-free. Note: I've found that the moisture level can vary quite a bit (mostly because of variations in cottage cheese) and that makes the cooking time vary. So it can take as long as 45 minutes to bake.
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