| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter; softened |
| 2 |
tb |
Fine dry bread crumbs |
| 9 |
lg |
Eggs; beaten |
| 2 |
c |
Creamed Cottage cheese |
| 1/2 |
lb |
Sharp Cheddar cheese; (2 c) shredded |
| 1/3 |
lb |
Jalapeno Jack cheese (2 c) shredded |
| 1/4 |
c |
Unbleached flour |
| 1 |
ts |
Baking powder |
| 3/4 |
c |
Ham; finely diced, (6 oz); preferable smoked |
| 1/3 |
c |
Scallions, including tender green parts; finely chopped |
| 1 |
tb |
Pickled jalapeno pepper; chopped |
|
|
Sour cream, salsa and pickled jalapeno peppers for garnishes |
INSTRUCTIONS
Preheat oven to 375 degrees. Butter a 10-inch round glass or ceramic
baking dish or deep pie plate. Coat with bread crumbs; invert the dish to
discard excess crumbs.
In a large mixing bowl, combine egs, cottage cheese, shredded cheeses,
flour, baking powder, ham, scallions and chopped jalapenos. Blend gently
but thoroughly.
Pour into the prepared baking dish and smooth top. Bake for 45 minutes,
or until golden brown and firm to the touch. Cut quiche into generous
portions and serve immediately. Pass bowls of sour cream, salsa and
jalapenos at the table. Serves 6 generously. From Onions, Onions, Onions
by Linda and Fred Griffith
Formatted for MM by Pegg Seevers 5/17/96
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 1, 1998
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