This recipe originated in Denver Junior League-Colorado Cache Cookbook; published in 1978. Great for Sunday Brunch. I substituted 1/4 cup cornstarch for the 1/2 cup flour to make gluten-free. Worked out almost identical to the original taste. I also chose to use pepper jack cheese. This serves 6-8 folks and freezes successfully. That is if any is left!
Ingredients:
- 1/2 cup butter (melted)
- 10 eggs
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- dash salt
- 8 ounces chopped mild green chilies
- 2 cups cottage cheese
- 4 cups grated Monterey Jack cheese (1 pound)
Directions:
Preheat oven to 350-degrees.
Grease a 9x13-inch pan well and set aside.
Combine the cornstarch and baking powder. Beat with one of the 10 eggs until well combined and all lumps are smooth.
In a separate large bowl beat the remaining 9 eggs, add the cornstarch/egg mixture and beat again. Add the melted butter, add the chilies, cottage cheese and Jack cheese. Mix together until combined.
Pour into prepared baking pan and bake for 45-60 minutes. Test center with a knife blade; knife should come out clean when quiche is set.
Allow to cool slightly before cutting into desired squares.
Enjoy!
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