Crustless Quiche

My cousin Susan, to whom I refer as my only sister, gave me this recipe in a cookbook called Colorado Cache, published by the Junior League of Denver. I immediately opened to this recipe, since I knew her version of it well. My mother makes it and freezes it by the piece, so she can take it out one piece at a time when “company comes.”  Being higher in fat and calories than I choose daily, I freeze it piece by piece so I can take one piece out on Sundays.  For a treat, add a small can of chopped green chiles or jalapeños. -delicious addition from my “sister”!

1/4 pound butter

1/2 C flour

6 large eggs

1 C milk

1 pound monterey jack cheese, cubed

1 package cream cheese -3 oz

2 C cottage cheese

1 t baking powder

1 t salt

1 t sugar

Melt butter in small saucepan, add flour and cook until smooth. Beat eggs, add milk, cheese, baking powder, salt, sugar and butter-flour mixture. Stir until well blended. Pour into a well greased 9×13 pan. Bake uncovered at 350 for 45 minutes.

Note: Can be cut into small pieces and served as an hors d’oeuvres.

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