| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 10 |
|
Eggs |
| 1/2 |
c |
Butter melted |
| 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Large-curd cottage cheese |
| 2 |
cn |
(4-oz) diced green chiles |
|
|
Freshly ground black pepper to taste |
| 1 |
lb |
Mozzarella cheese; grated |
INSTRUCTIONS
Source: The Frugal Gourmet: The Whole Family Cookbook by Jeff Smith
Whip the eggs in a mixing bowl until fluffy. Whisk in the melted butter,
flour, baking powder, and salt. Stir in the cottage cheese, chiles, black
pepper and half the mozzarella. Place the mixture in a greased 13x9 inch
glass baking dish. Top the remaining cheese. Bake in a preheated 400 degree
oven for 15 minutes. Then reduce the temperature to 350 degrees and
continue to bake for 35 to 40 minutes, or until the eggs are set and the
top is lightly browned. Allow to cool a bit and cut into squares.
**Just a note. I never add all the cheese. My family doesn't like it, and I
think it's too much. I end up using about 1/2 cup of cheese mixed in with
the quiche and none baked on the top. I also cut down the butter and use
about 1/4 cup melted. That seems to be plenty.
Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Dec 31, 1998,
converted by MM_Buster v2.0l.
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