Another breakfast casserole! Although this one we make a lot to eat for dinner. This one comes from my mom, not sure of the source on it. This quiche does not have a crust, making it easy to put together and very tasty.
It calls for green chiles, if you want to make it hotter, use jalapenos instead for some or all of the chiles.
- ½ cup butter
- 10 eggs [my mom uses 11 eggs]
- ½ cup flour
- 1 teaspoon baking powder
- Dash of salt
- Two 8-oz cans green chiles, drained
- 2 cups cottage cheese (16 oz)
- 4 cups monterey jack cheese (1 pound)
Melt butter in 9″ x 13″ pan. Set aside.
In large mixing bowl, beat eggs and add flour, baking powder, and salt. Mix well. Add melted butter, leaving pan buttered. Add chiles and cheese. Mix together and pour into pan.
Bake uncovered at 350° for 45 – 60 minutes. (Test for done-ness with a knife. Be sure quiche is set and knife comes out clean.) Cut into squares while hot, but allow to cool slightly before removing from pan.
Note: This may be baked and frozen, reheat covered with foil.