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Mexican Crustless Quiche

From HOLLY HILL HOMESTEAD B&B / PARKERS CROSSING CABIN
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By omitting the crust we can cut down on calories in this delicious breakfast dish. I also like the addition of cottage cheese for more protein. It is easy to double the recipe so I often bake an extra and package up individual servings for the freezer. This makes a quick breakfast or light lunch with a topping of fresh salsa, avocado, and sour cream.

8 eggs
16 oz. cottage cheese
8 oz. cheddar cheese, shredded
8 oz. jack cheese, shredded
½ c. flour
1 t. baking powder
1 – 7 oz. can chopped green chilies
3 green onions, chopped
1/4 c. melted butter

Whisk the eggs together with the cottage cheese in a large bowl. Mix the flour and baking powder with the grated cheeses and add to the eggs along with the rest of the ingredients. Mix well and pour into an oiled 9 X 13 baking dish and bake at 350 degrees 40-45 minutes. The mixture will be golden brown and just set in the middle. You can check for doneness by inserting a butter knife in the middle. It should come out clean. Cut into squares and serve hot. You can also bake in two pie plates for 35 minutes and cut the quiche in wedges for serving.
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