Two Pepper Crustless Quiche
|1% cottage cheese||16 Ounce (1 Container)|
|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Jalapeno jack cheese||3 1⁄2 Ounce, shredded|
|Sweet green pepper||1 Medium, cored, seeded and chopped|
|Sweet red pepper||1 Medium, cored, seeded and chopped|
1. Preheat the oven to hot (400°).
2. Place the cottage cheese in the container of an electric blender. Cover; whirl until the cheese is fairly smooth. Transfer the cottage cheese to a large bowl.
3. Combine the whole eggs, egg whites and skim milk in the container of the electric blender. Cover; whirl until the mixture is fluffy. Add the flour, baking powder and salt; whirl until the mixture is smooth. Stir the egg mixture into the cottage cheese in the large bowl until well blended. Stir in the Jack cheese and the green and red peppers. Pour the mixture into a 13 x 9 x 2-inch metal baking pan.
4. Bake the quiche in the preheated hot oven (400°) for 15 minutes. Reduce the oven temperature to moderate (350°). Bake the quiche an additional 10 to 15 minutes or until the custard is set and the top is lightly browned.