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Crustless Quiche

1/2 lb Monterey Jack cheese; coarsely grated
5 Eggs
1/2 lb Cottage cheese
1/4 c All-purpose flour
1/8 ts Salt
1/2 ts Baking powder
1/4 c Butter; melted
5 oz Frozen peas and carrots - (1/2 pkg); thawed
3 Scallions; chopped


Whip the eggs in a mixing bowl until fluffy. Stir in the cottage cheese and half the grated Monterey Jack cheese. Mix the flour, salt and baking powder together and stir into the egg and cheese mixture. Stir in the melted butter. Place in a greased deep-dish pie plate. Add the vegetables and top with the remaining Monterey Jack cheese and scallions. Microwave at 9 for 15 minutes, turn one-quarter turn, then cook at 5 for 5 minutes. Be sure to cover the quiche with a sheet of waxed paper so the dish will not spatter. Allow to cool a bit before serving. This recipe serves 4 to 6.


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