|1 tablespoon||Unsalted butter; softened|
|2 tablespoons||Fine dry bread crumbs|
|9 larges||Eggs; beaten|
|2 cups||Creamed Cottage cheese|
|½ pounds||Sharp Cheddar cheese; (2 c) shredded|
|⅓ pounds||Jalapeno Jack cheese (2 c) shredded|
|¼ cup||Unbleached flour|
|1 teaspoon||Baking powder|
|¾ cup||Ham; finely diced, (6 oz); preferable smoked|
|⅓ cup||Scallions, including tender green parts; finely chopped|
|1 tablespoon||Pickled jalapeno pepper; chopped|
|Sour cream, salsa and pickled jalapeno peppers for garnishes|
Preheat oven to 375 degrees. Butter a 10-inch round glass or ceramic baking dish or deep pie plate. Coat with bread crumbs; invert the dish to discard excess crumbs.
In a large mixing bowl, combine egs, cottage cheese, shredded cheeses, flour, baking powder, ham, scallions and chopped jalapenos.
Blend gently but thoroughly.
Pour into the prepared baking dish and smooth top. Bake for 45 minutes, or until golden brown and firm to the touch. Cut quiche into generous portions and serve immediately. Pass bowls of sour cream, salsa and jalapenos at the table. Serves 6 generously. From Onions, Onions, Onions by Linda and Fred Griffith Formatted for MM by Pegg Seevers 5/17/96
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