Recipe - Crustless Jarlsberg Quiche

One half cup Butter, sweet
One half cup Flour, allpurpose
1 One half cup Milk
1 teaspoon Baking powder
1 teaspoon Salt
2 One half cup Cottage cheese, small curd
1 teaspoon Mustard, Dijon
9 Eggs
11 ounce Cream cheese; softened
Three fourths pound Jarlsberg; grated
1/3 cup Parmesan; grated

Preheat oven to 350 F. In a saucepan, melt the butter over mediumlow
heat, add the flour, and stir just until mixture bubbles. Slowly add
milk, stirring constantly. Stir this cream sauce until it thickens.
Set aside to cool. Stir baking powder, mustard and salt into cottage
cheese. Beat eggs well, then beat in softened cream cheese and
cottage cheese mixture. Slowly beat in cream sauce, then thoroughly
incorporate Jarlsberg and Parmesan. Pour into two buttered 10" pie
plates. Bake for about 45 minutes or until puffed and browned. Cut
each quiche into eight large wedges.

*Dying for Chocolate*
Diane Mott Davidson

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip