Crustless Swiss Quiche

By Nalli

Lauren gave me this recipe and we made several of these easy quiches for the Brunch following Michael and Maya's wedding in July, 2007 which she and Max catered.

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1-1/2 cups milk
• 2-1/2 cups cottage cheese
• 1 tsp. Baking powder
• 1 tsp. Salt
• 1 tsp. Dijon mustard
• 9 eggs
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 3 cups (12 ounces) shredded Swiss cheese (Gruyere)
• 1/3 cup grated parmesan cheese

Preparation

Step 1

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 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 degree for 40 minutes or until puffed and lightly browned. Serve immediately. Can be made ahead and kept refrigerated or frozen.