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Title: Crustless Jalepeno Quiche
Categories: Budget Cheese Stone
Yield: 24 Servings
| 12 | Eggs | |
| 1/3 | c | Butter or margarine; melted |
| 1 | pt | Cottage cheese |
| 8 | oz | Shredded cheese (i use valveeta) |
| 1/4 | c | Onion; minced |
| 1/2 | Hormel bacon or ham bits | |
| 1/2 | c | Flour |
| 2 | ts | Baking powder |
| TO TASTE | ||
| 1 | Seasoned salt | |
| 1 | Fresh garlic | |
| 1 | Cilantro | |
| 1 | Jalapeno or other hot chilli; I use Trappeys in j | |
Preheat oven to 350F. Heat margerine in a 9 x13" Baker. Mix all
ingredients together, except jalepenos. Pour into baker and add jalepenos
to the top of the mixture, place inch by inch, and cook for 20 min. Check
by inserting knife 1/2 way between edge and center to see if done. Cook
more if it is'nt done. Garnish the top with a Habenero pepper, cut with
scissors starting at top and go down to stem, keep moving around the
pepper, spread out to make look like flower, and place in the middle of the
quiche. I usually take this to functions, since it is way to much food and
way to fattening to eat by myself. You will slice this in very small
slices, usually by the inch, this dish feeds a crowd. Source: My friend,
Marggi Wallace TNT by Sarah Gruenwald sitm@ekx.infi.net By Patrick & Sarah
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