Revised Green Chili Crustless Quiche

I have played around with the original recipe and came up with a new and improved version of my Green Chili Crustless Quiche.  I hope you like it.



Revised Green Chili Crustless Quiche

Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
5 large eggs
1 cup whole milk
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup diced green chili
1 (8 - ounce) package shredded Mexican cheese

Directions:
1. Melt the butter in a medium saucepan on medium.  Whisk in the flour and cook until bubbly.  Stir constantly.  Gradually add in the milk stirring occasionally until the sauce thickens.  Remove from heat and set aside for 15-20 minutes.
2. Preheat the oven to 375 degrees.
3. Butter a quiche pan or an 8-inch deep pie pan.  You can spray with cooking spray if you wish.
4. Combine the cottage cheese, salt, garlic powder, baking powder, ground cumin and cayenne pepper in a small bowl.
5. Beat the eggs in a large mixing bowl.  Slowly add in the cottage cheese mixture.  Slowly add in the milk/flour sauce.
6. Stir in the green chili and Mexican cheese.
7. Pour mixture into the prepared pan.  Bake for 35-40 minutes or until the top is lightly browned.  Insert a knife inserted into the center of the quiche.  It should come out clean.
8. Let rest for 15 minutes and serve.

Serves 6-8

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