Cheesy Crustless Quiche

Ingredients

• 0.3 cup butter 
• 0.3 cup flour all-purpose
• 0.8 cups milk 
• 1 cup curd cottage cheese 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon salt 
• 0.5 teaspoon dijon mustard 
• 5  eggs 
• 4 ounces cream cheese softened
• 6 ounces swiss cheese shredded
• 3 Tbsp parmesan cheese grated
• 0.3 cup green onions chopped
• 3 slices bacon crumbled cooked
• 6  cherry tomatoes cut in half

Equipment

• sauce pan
• oven
• knife
• mixing bowl

Directions

1. Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.
2. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.
3. Remove from the heat; set aside to cool, about 15-20 minutes.
4. Preheat oven to 350°F.
5. Combine cottage cheese, baking powder, salt and mustard; set aside.
6. Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.
7. Stir in the Swiss and Parmesan cheeses.
8. Pour into a buttered 10" pie plate.
9. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top.
10. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean.
11. Let rest for 15 minutes, serve.