10 eggs — beaten well
12 ounces sm. curd cottage cheese or 8
1 ounces cream cheese
1 pound Monterey Jack cheese — grated
1 jar or can sliced mushrooms — (4 oz.)
4 tablespoons margarine
1/8 teaspoon celery salt
1/4 teaspoon med. grind black pepper
1 small onion — chopped and sauteed
1 teaspoon salt
1 cup unsifted flour
1/2 teaspoon baking powder
2 cans chopped green chilies — (4 oz.)
1 can sliced black olives — (4 oz.)
–OPTIONAL:– 10 ounces frozen chopped broccoli — thawed
8 ounces breakfast sausage
8 ounces peeled shrimp
Preheat oven to 350 degrees. In a large bowl combine beaten eggs, cottage chees e, grated cheese, mushrooms, spices, onion, flour, baking powder, green chilies , black olives, and optional ingredients. Blend carefully and pour into a greas ed 9×13 inch baking dish or 8-cup quiche pan sprayed with non-stick vegetable c ooking spray. Bake 35-45 minutes. Let stand 5 minutes before cutting and servin g. Recipe may be halved and poured into a 10×6 inch pan or 9-inch quiche pan. N OTE: Reduce flour to 1/2 cup when vegetable, sausage, or shrimp are added. Reci pe from “One Million Recipes CD”
busted by Judy R.