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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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You are ahead when you make this quiche! Batter prepared ahead, Cook time 50 min. Can be served as luncheon or supper dish. A little Tabasco gives kick to it as the artichokes, kalamata olives, cheese meld together! Read more ! Ingredients:
4 tablespoons butter |
10 eggs |
1/4 cup all-purpose flour |
1 teaspoon baking powder |
2 14-ounce cans artichoke hearts, drained and chopped |
3 cups small curd cottage cheese |
3 cups monterey jack cheese |
1/2 cup kalamata olives, sliced ( may use black olives; may omit all together) |
1 teaspoon hot pepper sauce, use your choice (i use tabasco) |
note: may add garlic, black pepper, green onions, parmesan cheese, as much as 1 cup fresh chopped spinach |
Directions:
1. Melt the butter in a 13x9 glass baking dish, and tilt to coat the bottom and sides
2. In large bowl, mix eggs, flour, and baking powder
3. Add melted butter in baking dish to egg and flour mixture, leaving a little coating of butter in the dish
4. Stir in chopped artichoke hearts, cottage cheese, Monterey Jack cheese, olives, and hot pepper sauce
5. Pour batter into the prepared baking dish
6. Cover, refrigerate 8-10 hours
7. When ready to cook, preheat oven to 325 degrees
8. Bake 50 minutes or until edges begin to brown
9. Cool on wire rack for 5 minutes
10. Cut into serving pieces
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