"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller


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This recipe for CRUSTLESS QUICHE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/4 lb. butter
6 large eggs
1/2 cup flour
1 cup milk
1 lb. Monterey Jack cheese, cubed
3 oz. pkg. cream cheese, softened
2 cups cottage cheese
1 tsp. baking powder
1 tsp. salt
1 tsp. sugar

1. Melt butter in small saucepan. Add flour and cook until smooth.
2. Beat eggs in another bowl. Add milk, cheeses, baking powder, salt, sugar and the butter-flour mixture. Stir until well blended.
3. Pour into a well greased 9x13x2-inch pan. Bake uncovered at 350 for 45 minutes.
4. Freezes well. Cut into small pieces and serve as an hors d'oeuvre if you with.
5. Quiche may be served plain, or other ingredients may be added: diced ham, green pepper, yellow pepper, red pepper, green onion and mushrooms. Whatever you like.




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