"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Crustless Green Chili Quiche, by Wendy (Luis) Thordsen, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 eggs 1/2 cup flour 1 tsp baking powder 1/2 tsp salt 2 cups cottage cheese 4 cups shredded Monterey Jack cheese 1/2 cup melted butter or margarine 2 (4 oz) cans diced green chilies
Beat eggs until light and lemon colored. Add flour, salt, baking powder, cheeses, and butter. Blend until smooth. Add chilies and mix well. Pour into a buttered 9 x 13 baking dish and bake at 350º for 35 to 40 minutes or until golden brown on top. Serve with salsa if desired.
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