Crustless Cheese Quiche

This is my favorite recipe for quiche.  It only has 1/2 cup of flour in the whole quiche and it is so good.  Much healthier than the version with a pie shell, and I like it better.  We like it with beets.  I forgot to add the tomatoes and olives before I took the picture. This picture was taken the second day.  This is one piece of the other half of the pie. I warmed it in the microwave for 1 min. 45 seconds.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/crustless-cheese-quiche
Ingredients:
2 cups small-curd cottage cheese                     1 (4oz) can chopped green chiles
2 cups shredded Monterey Jack cheese           2 tablespoons chopped black olives, + more for garnish
2 cups shredded cheddar cheese                     1/2 cup flour
4 eggs, lightly beaten                                       1 teaspoon baking powder
2 tablespoons butter, melted                           1/2 teaspoon salt

chopped tomatoes and the extra olives for garnish

Preheat oven to 400 degrees F. In a bowl, combine cottage cheese, Monterey Jack, Cheddar, eggs, butter chiles and 2 tablespoons olives (This can be prepared ahead and refrigerated .)  Combine flour, baking powder and salt; add to the cheese mixture and mix well.  Transfer to a 9-inch pie pan that has been sprayed with non-stick cooking spray. Bake 15 minutes on 400 degrees F. Then turn the oven to 350 degrees F. and bake 30 minutes longer. Let cool for 15 minutes. Garnish with tomatoes and olives.  Hope you enjoy!