I've made this recipe a gazillion times down through the years. Everyone likes it. I've made it for breakfast, lunch, or a meatless dinner--mostly for 6-8 people. I would suggest not blending the cottage cheese, as another poster suggested, because it adds nice texture to the dish. I use the small-curd cottage cheese. I use plain Monterey jack instead of pepper jack. Some people don't like spicy, and spicy can be added on top with salsa, etc.
This recipe is from an old book from the '70s or '80s called Frugal Gourmet Cooks... something--American (or maybe another of his books)listed under crustless quiche. I still have the paperback. Chunky tomato sauce or green chunky salsa is good with it, and for a change, we like chutney of the Major Grey variety on it.
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I've made this recipe a gazillion times down through the years. Everyone likes it. I've made...