Crustless swiss quiche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"Everyone raves about her rich quiche when she serves it at card parties.\" - | ||
| Marlene Kole | ||
| ½ | cup | Butter |
| ½ | cup | Flour |
| 1½ | cup | Milk |
| 2½ | cup | Cottage cheese |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dijon mustard |
| 9 | eaches | Eggs |
| 11 | ounces | Cream cheese, softened |
| 3 | cups | (12 oz.) Swiss cheese, shredded |
| ⅓ | cup | Parmesan cheese |
Directions
Melt butter in a medium saucepan. Stir in flour; cook and stil 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. In a large mixing bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce. Fold in Swiss and Parmesan cheeses. Pour into two greased 10" pie plates. Bake at 350 degrees for 40 minutes or until puffed and lightly browned. Serve immediately. Serves: 16-20 From: "Taste of Home" Magazine, April/May 1995 Submitted By DEBBIE CARLSON On 04-14-95