Roasted Chile Cheese (Crustless Quiche)

Chile Cheese

This is like a crustless quiche that is great for appetizers or brunch.  For appetizers, chill and cut into small squares.  Serve just out of the oven for brunch.  You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)… but this very basic recipe is a great stand-by.

(10 servings)

Ingredients:

• 1/2 cup flour
• 1/2 teasp salt
• 10 eggs
• 3-4 cups, blend of shredded Guyeure, white and yellow cheddar cheeses (vary depending on how cheesy and rich you want this)
  
• 1 teaspoon baking powder
• 2 cups cottage cheese
• 1/4 cup butter. Melted
• 8-12 ounces diced roasted Anaheim chiles (I use roasted chiles from http://www.newmexicanconnection.com – vary the chiles depending on how much heat you want.)  The batch in these photos used roasted red chiles that didn’t have as much heat as I would normally want.

Directions:

Preheat oven to 350 degrees.  In a medium bowl, beat eggs until light and

lemon colored.  Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35-45 minutes or until top is browned

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