Quiches with cheese and spinach in a healthy version! On a toasted English muffin with a slice of tomato, they make a delicious and satisfying lunch. With other vegetable combinations, I’m sure they’d still be tasty!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 35 mins |
| Servings: | 16 |
| Yield: | 1 loaf |
Ingredients
- 4 cups milk
- 12 eggs
- 1 teaspoon salt
Instructions
- Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
- Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
- Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.
Reviews
In our family we always put a splash of vanilla and a bit of grated nutmeg. So many memories of eating this.
This is exactly as I had made it with my grandmother for years! She even passed the stainless steel bowl that she used as her”perfect sized” for one batch whatever you call the bowl that goes in the pot to double boil. I cringe to add it here as it was her “secret” ingredients (my cousins don’t even know!) A dash of rum extract and the zest of an orange. If my cardiologist allowed, I could eat this every day, but Easter will have to suffice… Edited to add, she gave me her single serving bowl (1 dozen eggs) but when she made it for the family, she usually doubled or quadrupled it!! My grandfather (bless him)built her a special hook in the garage to hang her giant cheese overnight every year.
My great great grandmother came to the states from Czechoslovakia while she was pregnant with my great grandmother. This dish has been a part of each major holiday in my family for many many years. We call it Hrudka (pronounced Ha-rut-ka) roll the R while saying it. I am very honored to have this traditional Czech dish in my families’ home each holiday. We all love it! And nobody ever knows what we’re talking about when we talk about our favorite holiday side dish. I am so happy to see this recipe listed and that it’s made just as my family makes it. This dish brings me back to my childhood and I will continue to make this dish and hope to pass on our Czech heritage with my children, and to honor this family dish proudly. Thank you for sharing! So happy to see we’re not the only family that makes this
This is the same recipe used by my grandmother, my mother, and right down to me. I have been making this same recipe for the last 63 yrs. A few of my family don’t like it because it is too bland, but that is what the 40 days prior to Easter is about, Fasting! I LOVE IT
This hrudca we have made for Easter since the 1890s when my mother’s parents came to the United States. Easter morning we had this with sliced Ham or salami on povatieca
It was perfect!!!! Just like Grandma!!!
I add 1 Tbsp. sugar like my mom always did and I add 1 tsp. cinnamon because my daughter and her family love it that way. It is a traditional recipe made by generations of Eastern Europeans. It is made from curdled milk and is a very mild cheese. It would be kind if people could refrain from put downs of traditional foods of other cultures. It’s ok to say you don’t care for a recipe, please refrain from comments telling us that it is not what we say it is and saying it’s just leftovers.
This is my mother’s recipe which I have been making since she passed away but I moved a few months ago and I haven’t been able to find the box with her recipes. Thanks for sharing. I decided to make it now even though I missed Easter.
perfect tastes almost as my grandmother used to make. I used my homemade beet relish on it and it was perfect. Thank you for this childhood memory.
I make this every year, just as this recipe is written except for the smashing part. That is unnecessary. A friend of mine tried a variation wtih chopped jalapeno and that is DELICIOUS
I do pretty much the same thing, but add vanilla and a bit of sugar. Also, make sure not to use too much milk with the SIZE of the eggs you get. If eggs are small, use less milk or it will be watery. Been making this for about 10 years. Family loves it and it’s a great tradition from my Slovak grandparents.
My family has always called it egg cheese but we have always had it on Easter. However we also put pepper to taste. Made it this year for the first time since ma passed and was perfect. Thank you!
This is exactly as my Grandmother and Great Grandmother made it. it will be the first Easter without her and I am making it alone. It will be sad but I know she will be with me in spirit while I make it. Love and miss you Gram.
jbchef – this recipe has nothing to do with scrambled eggs! It is a cheese since it is made by curdling milk. It is a fresh cheese made for Easter with eggs. This is the recipe my grandmother, mother and I have made for over 100 years. I have also added a pinch of fresh nutmeg for a little kick. I also server it with beets horseradish and cold sliced keilbasa for Easter breakfast.
Just finished making my Easter cheese. A recipe that has been handed down for generations from my Slovak ancestors. My only variation is to add some water , and when that surfaces you know you are done. The eggs are to indicate a new beginning . Happy Easter
uhhh…this isn’t cheese, it’s a way to eat leftover scrambled eggs…and there are a thousand ways or so to season the recipe and make it more than that.
Thank you. I made this when I was growing up in a Byzantine Catholic church. It is long since gone. I forgot the recipe. The only thing different is that we would take cloves and decorate the cheese with a cross.
Just like my mom made and what she called it.
I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it a nice color!!
My grandmother and mother maid this cheese. I have been making it for 39 years. My children always still ask for it every easter. Enjoyed by all! A GREAT TRADITION!!