posted by elinorw 10-21-98 7:25 AM
CRUSTLESS JARLSBERG QUICHE
1/2 c unsaled butter
1/2 c all-purpose flour
1 1/2 c milk
1 t baking powder
2 1/2 c small curd cottage cheese
1 t Dijon-style mustard
11 ounces cream cheese, softened
3/4 pound Jarlsberg cheese, grated
1/3 c freshly grated Parmesan cheese
Preheat oven to 350.
In a saucepan, melt the butter over medium heat, add the flour, and stir just until mixture bubbles.
Slowly add milk, stirring constantly.
Stir this cream sauce until it thickens.
Set aside to cool. Stir baking powder, and mustard, and salt into cottage cheese.
Beat eggs well, then beat in softened cream cheese and cottage cheese mixture.
Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and Parmesan.
Pour into two greased 10-inch pie plates and bake for about 45 minutes or until puffed and browned.
Cut each into 8 large wedges.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line