Crustless Swiss Quiche

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  • 1/2 cup butter
  • 1/2 cup all-purpose flour  (Pillsbury Gluten free Flour may be substituted)
  • 1 1/2 cups milk
  • 2 1/2 cups 4% cottage cheese1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 9 large eggs
  • 1 package plus 3 ounces cream cheese (8 ounces) softened
  • 3 cups shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese


Directions

  1. Melt butter in a medium saucepan.
  2. Stir in flour; cook and stir until bubbly.
  3. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens.
  4. Remove from the heat; set aside to cool, about 15-20 minutes.
  5. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.
  6. In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce.
  7. Fold in Swiss and Parmesan cheeses.
  8. Pour into two greased 10-in. pie plates.
  9. Bake at 350° for 40 minutes or until a knife inserted near the center comes out clean.
  10. Serve immediately.

Yield: 16-20 servings.

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