southwestern crustless quiche
(1 rating)
No Image
No crust for this quiche. It's from A Taste of Enchantment, Junior League of Albuquerque, New Mexico
(1 rating)
Ingredients For southwestern crustless quiche
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1/2 cup butter, 1 stick
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1/2 cup flour
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6 extra large eggs
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1 pound monterey jack cheese, cubed or shredded
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2 cups cottage cheese
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1 cup milk
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3 oz. cream cheese, softened
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1 teaspoon baking powder
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1 teaspoon salt
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1/4 teaspoon white pepper
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2 cans artichoke hearts, drained, chopped, 14 oz. each
How To Make southwestern crustless quiche
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1Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly.
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2Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper.
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3Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8
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