It’s recipe day!
My mom is a phenomenal cook! She makes the best of everything, cookies, pies, cakes, candies, soups, breads, main dishes, you name it. If I were forced to, I would have to say her style is traditional. She uses real butter, no nasty fake margarine stuff, real sugar, no low fat, no fat, fat free stuff will be found in her cookbook (Oh yeah, she has a self-published cookbook…and it’s goooood). That means that as a diabetic I have to take much of mom’s food in small quantities (assuming I can muster the willpower to do so). Today I wanted to share one of her more diabetes friendly recipes, but you don’t have to be a diabetic to appreciate how yummy it is. This quiche is easy to make and perfect for a spring brunch!
Basic Crustless Quiche From My Kitchen to Yours, Tana Archuletta
½ cup butter 10 eggs ½ cup flour 1tsp. baking powder ¼ tsp. Salt 1 lb small-curd cottage cheese 1 lb Monterey Jack cheese (shredded) 2 green onions (tops only) 1 4oz can of diced green chilies or 3-4 fresh roasted green chilies
Preheat oven to 400 degrees. Grease a 9×13 baking glass baking dish. Melt butter and cool. Whip eggs until light and fluffy; add the flour, baking powder, salt, cottage cheese, green chilies, melted butter, and half of the Monterey Jack cheese. Place the mixture into the baking dish; top with the remaining cheese and decorate the top with the green onion tops set in a wheel pattern (or chop up and sprinkle like I do). Bake at 400 degrees for 15 minutes, then reduce temperature to 350 degrees and continue to bake for about 35-40 minutes or until lightly browned on top. Cool and cut into cubes for appetizer tray. I usually serve this with salsa and sour cream.
Note: This also makes a great breakfast meal served warm. You may add other ingredients such as bacon, fried onion, etc. It also reheats well in the microwave for the next few days.
What’s your favorite springtime recipe? Did you get it from a family member or friend?