Every once in a while I'll make a quiche and eat it for breakfast or lunch all week. Mainly because (you guessed it!) no one else in the family likes it. But that just means more for me!
2 cups (16 cups) 4% cottage cheese
1 cup (4 ounces) shredded Monterey Jack cheese or mozzarella
1 cup (4 ounces) shredded Pepper-Jack cheese
2 cups (8 ounces) shredded cheddar cheese
4 eggs, lightly beaten
2 tablespoons butter or margarine, melted
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1/4 teaspoon pepper
In a bowl, combine the first six ingredients. Combine flour, baking powder, pepper and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted near the center comes out clean.
Of course, you can use any combination of cheeses you like. I prefer the bite that the pepper-jack gives, but you can mix and match your favorites easily. Another version of this that I like is to use Swiss in place of the jack cheeses, adding in chopped green onion.