Saturday, December 02, 2006

CRUSTLESS JARLSBERG QUICHE - Makes 2 10 inch quiches (2 deep dish 9 inch)

*From Dying For Chocolate* by Diane Mott Davidson - this was great. This is a mystery book - not a cookbook. LOL I'll put my changes in (*).

1/2 C (1 stick) unslated butter
1/2 cup flour (I used whole wheat)
1 1/2 C milk (I used cream LOL)
1 tsp baking powder
1 tsp salt (I used 1 1/2 and pepper)
2 1/2 C small curd cottage cheese (Ricotta)
1 tsp dijon style mustard
9 eggs (oops - read wrong and put in 12 still good)
11 ounces softened cream cheese
3/4 lb Jarlsberg cheese, grated (4 Cups)
1/3 C freshly grated Parmesan Cheese (6 a.m. used 2/3 C LOL)

(1/4 C onions)

I reached for a bunch of spices and then made myself leave it alone. LOL It was good.

Preheat oven to 350*. Melt butter, (added onions), add flour and stir just until mixture bubbles. Slowly add milk, stirring constanlty until sauce thickens. Set aside.

Stir baking powder, mustard, salt (and pepper) into cottage cheese (ricotta).

Beat eggs well, beat in softened cream cheese and cottage cheese mixture. Slowly beat in cream sauce, incorporate Jarlsberg and Parmesan.

Pour into 2-10 inch (used 2 deep 9 in) pie plates. Bake for 45 min or until puffed and borwned.

Cut into 8 large wedges; serves 16. I got more servings out of this...


Kristine said...

I'm glad you liked this recipe as much as I do! Sometimes I serve it with spinach salad, other times, I do the fruit and bread thing too!

DeEtta @ Courageous Joy said...

yum...fruit, bread AND spincah sald would make a great dinner. I was considering adding more veggies to it...but thought I'd better stay with mushrooms and onions or I wouldn't get a feel for the real recipe. LOL