Crustless Jarlsberg Quichecheese, pies 1/2 cup butter, sweet 1/2 cup flour, all-purpose 1 1/2 cup milk 1 teaspoon baking powder 1 teaspoon salt 2 1/2 cup cottage cheese, small curd 1 teaspoon mustard, dijon 9 eggs 11 oz cream cheese; softened 3/4 lb jarlsberg; grated 1/3 cup parmesan; grated Preheat oven to 350 F. In a saucepan, melt the butter over medium-low heat, add the flour, and stir just until mixture bubbles. Slowly add milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool. Stir baking powder, mustard and salt into cottage cheese. Beat eggs well, then beat in softened cream cheese and cottage cheese mixture. Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and Parmesan. Pour into two buttered 10" pie plates. Bake for about 45 minutes or until puffed and browned. Cut each quiche into eight large wedges. ---*Dying for Chocolate* Diane Mott Davidson |
