Mexican Quiche

Here is a great brunch or dinner dish made with eggs, cheese, and green chilies.

Mexican Quiche
15 eggs
1/2 cup flour
1 tsp. baking powder
1/2 lb. grated cheddar cheese
1/2 lb. grated Monterrey Jack cheese
2 cups cottage cheese
1 7-oz. can chopped green chilies
Salsa, sour cream, and chopped green onions for topping

In a large bowl wisk together the eggs, flour, and baking powder.  Stir well.  Mix in the cheeses and green chilies.  Pour into a greased 9 x 13" baking pan.  Bake at 350 degrees for 40-45 minutes or until center is done.  (Test by inserting a knife--if it comes out cleanly it is done.)  Cut into squares and serve with toppings.  Serves 12. 

Tiffany's Notes:  This recipe is very similar to the Green Chile Quiche recipe Becky posted a short while ago.  This one has cottage cheese instead of milk and about double the number of eggs.  It makes a big batch! 

I first had this recipe at a Relief Society cooking class.  It is so tasty!  It would make a great dish for a brunch--I can see it served well with muffins or cinnamon rolls.  I've usually served it for dinner with tortillas chips or other Mexican side dishes.  (One daughter wrapped a piece up in a tortilla to make something similar to a breakfast burrito.)

This time I made the recipe with 12 eggs instead of 15 and slightly less cheese and it worked out just fine (it took a bit less than 45 minutes to bake).  The prep work is quite easy.  In the past I've made it with a package of "Mexican Blend" flavored cheeses--that worked well.  Or, you can use the cheese you have on hand.  Here is is just out of the oven--


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