Lunch: Crustless Swiss Quiche Recipe

Ingredients

1/2 cup butter
1/2 cup all-purpose flour
1-1/2 cups milk
2-1/2 cups 4% cottage cheese
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Dijon mustard
9 eggs
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3 cups (12 ounces) shredded Swiss cheese
1/3 cup grated Parmesan cheese

Instructions

Melt butter in a medium saucepan. Stir in flour; cook and stir 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 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 a knife inserted near the center comes out clean. Serve immediately.

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