Chili Egg Puff (Crustless Quiche)

We would not steer you wrong.  Egg casseroles are a dime a dozen, and this is a clear winner.  I think it is from my friend Sandy in Portland, but it’s been so long, who knows now. I follow the directions, except that sometimes I add some good diced ham for another all-in-one meal. If it happens to brown on top, simply cover with foil and cook until done.  We make it for any kind of brunch and always end up sharing the recipe.

Chili Egg Puff (or Crustless Quiche)

10 eggs
1/2 cup flour
1 t. baking powder
1/2 t. salt
2 cups (16 oz) cottage cheese
4 cups (16 oz) shredded Jack cheese
1/2 cup butter, melted and cooled
1-7 oz can diced green chiles

Preheat oven to 350 degrees.

In medium bowl, beat eggs until light and lemon colored. Add next 6 ingredients. Blend until smooth. Stir in chiles.

Pour mixture into well-buttered 9/13″ pan. Bake at 350 degrees for 35 minutes or until top is brown and center appears firm.

Serve immediately.

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