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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I received this recipe from my mother-in-law, an all-around great cook. Everyone raves about her rich quiche when she serves it at card parties. I love to cook, but with a 4-month-old, I don't have a lot of time in the kitchen these days. -Marlene Kole, Highland Heights, Ohio Ingredients:
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups milk |
2-1/2 cups 4% cottage cheese |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon dijon mustard |
9 eggs |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
3 cups (12 ounces) shredded swiss cheese |
1/3 cup grated parmesan cheese |
Directions:
1. Melt butter in a medium saucepan. Stir in flour; cook and stir until bubbly. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.
2. In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce. Fold in Swiss
3. and Parmesan cheeses. Pour into two greased 10-in. pie plates. Bake at 350° for 40 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 16-20 servings.
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