Saturday, March 10, 2012

Mexican Quiche.

Mexican Quiche
Sharon Quinn

5 eggs
¼ cups flour
½ teaspoon baking powder
¼ cup butter, melted
1 (7 oz.) can driced green chilies
1 cup cottage cheese
¼ cup chopped onion
1 tablespoon butter
1 cup shredded Monterey Jack cheese

Beat eggs lightly in large bowl.  Stir in flour and baking powder.  Add the ¼ cup melted butter, chilies, and cottage cheese.   Sauté onion in the 1 tablespoon butter; add to mixture, along with cheese.

Combine just until blended.  Pour mixtures into a greased 9x9 –inch baking dish or pie plate and bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and continue baking about 30 minutes.

Cut into small squares or wedges and serve hot.  Makes 6 servings.