Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Unsalted butter (1 stick) |
| ½ cup | All-purpose flour |
| 1½ cup | Milk |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Salt |
| 2½ cup | Cottage cheese, small curd |
| 1 teaspoon | Dijon mustard |
| 9 \N | Eggs |
| 11 ounces | Cream cheese, softened |
| ¾ pounds | Jarlsberg cheese, grated |
| ⅓ cup | Parmesan cheese, freshly grated |
Preheat oven to 350 F. In a sauce pan, melt butter over med-low heat, add the flour and stir just until mixture bubbles. Slowly add the milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.
Stir baking powder, mustard, and salt into the cottage cheese. Beat the eggs well then beat in the softened cream cheese, and the cottage cheese mixture. Slowly beat in the cream sauce, then throughly blend in the Jarlsberg and Parmesan cheeses. Pour into 2 buttered 10" pie plates. Bake for about 45 minutes or until puffed and browned. Cut each quiche into 8 large wedges.
Pilfered from 'Dying for Chocolate' by Diane Mott Davidson.
Four-finger hunt & pecked by Bob 8-{) Submitted By DOROTHY FLATMAN On 03-22-95