Yield: 6 dozen 2-inch mini quiches, Oven at 325 degrees
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Few grinds of black pepper
12 eggs, size “Large”
1 (8 ounce) package shredded Colby and Monterey Jack mixed cheese
1 (16 ounce) carton of small curd, full fat, cottage cheese, mashed with a folk to reduce curd size
1 (10) package frozen chopped spinach, thawed and drained well, then squeezed by hand
2 (4 ounce) cans chopped green chilies (NOT jalapenos)
½ cup melted butter
GARNISH: 1/4- 1/2 cup minced fresh cilantro
Have all ingredients at room temperature, especially eggs and cottage cheese. Wisk the flour, baking powder, salt and pepper together. Set aside.
In a large bowl, beat the eggs until smooth. Wisk in the flour mixture. Stir in the shredded cheeses, cottage cheese, spinach, the green chilies and the melted butter. Spray mini muffin pans well with Pam. Mini foil liners can be used, but do not use paper liners. Spoon into the mini-muffin pans level to the top.
Bake a scant 15 minutes, checking at about 12 minutes. The quiches should be just set with just a little “shake.” Do not overcook or they become rubbery. Cool on a rack.
Quiches can be served warm, cold or at room temperature; or refrigerated or frozen, and gently rewarmed.
Just before serving sprinkle sparingly with minced cilantro.
This recipe will also make 2- 9 inch regular quiches with pie crust shells:
Preheat oven to 400 degrees. Bake quiches 15 minutes. Reduce oven temperature to 350 degrees. Bake 35-40 minutes or until lightly browned and a knife inserted into the center comes out clean.