Mexican Quiche
Mexican Quiche by Casie Hofman Jensen
We had this at our primary brunch and it was delicious.
1/2 C. Butter
10 Eggs
1/2 C. Flour
1/4 t. Baking Powder
1 t. Salt
1 8oz. can Green Chilies
1 pt. Cottage Cheese
1 lb. Mont. Jack Cheese (or Mexican blend)
Melt butter; mix in flour, baking powder, & salt. stir in chilies and mix well.
Add beaten eggs, cottage cheese, Mont. jack cheese, & mix it all together. Pour into a greased 9X13,
BAKE AT 400 FOR 15 MINUTES
THEN REDUCE HEAT TO 350 & BAKE FOR 20 -30 MINUTES.
Serve with salsa and sour cream.
Freezes great and reheats fast
1 comment:
Because my family won't eat green chilies I made this without and it was still good. I also tries freezing leftovers and they reheat nicely.
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