Crustless Swiss Quiche
Recipe by, Marlene Kole, Highland Heights, Ohio
Yield: 2 casseroles (6-8 servings each).
Yields: 16-20 servings
1/2 cup butter
1/2 cup all-purpose flour
1-1/2 cups milk
2-1/2 cups cottage cheese
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Dijon mustard
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3 cups (12 ounces) shredded Swiss cheese
1/3 cup grated Parmesan cheese
Melt butter in a medium saucepan.
Stir in flour until smooth
Gradually add milk.
Bring to a boil over medium heat
Cook and stir for 2 minutes or until thickened.
Remove from the heat; cool, about 15-20 minutes.
Meanwhile, combine the 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-in. pie plates. Bake at 350° for 40 minutes or until puffed and lightly browned.
Serve immediately with a topping of Hazel and Ash Organics Smoked Paprika and Mango Hot Sauce https://www.hazelandashorganics.com/product-page/gift-set-sweet-spicy-singapore-habanero-lime-hot-sauce