Crustless Cheese Quiche
A number of years ago I was trying t o decide on a quiche recipe to serve at a baby shower, and a friend gave me a copy of this unique recipe from an old Taste of Home magazine. It contains cottage cheese, which is different for a quiche recipe, and comes together pretty quickly because it doesn’t have a crust. The recipe has become a family favorite and this week was even requested by my son as his birthday dinner (beating out even hotdogs – very impressive, I know).
2 cups small-curd cottage cheese
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
2 Tbsp butter or margarine, melted
1 can (4 ounces) chopped green chilies
2 Tbsp sliced olives
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
Additional sliced olives
In a bowl, combine the first seven ingredients. Combine flour, baking powder and salt; add to cheese mixture and stir well. Transfer to a greased 9 inch pie pan.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake 30 minutes longer. A knife inserted near the center should come out clean.
Arrange tomatoes and olives on top. This quiche can be served hot or cold, but my family prefers to eat it hot.