Easy Cheesy Crustless Easter Quiche - Fox 28: South Bend, Elkhart IN News, Weather, Sports

1/2 stick of butter (1/4 cup)

1/4 cup all-purpose flour

3/4 cups milk

1 cup cottage cheese

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

5 eggs

4 ounces cream cheese, softened

6 ounces shredded Gruyere cheese

3 Tbsp grated Romano cheese

1/4 cup chopped green onions

5 slices of cooked bacon, crumbled

6 grape tomatoes, cut in half (use orange and yellow, if you can find them!)

1 Make a white sauce: melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. What you've just done is make a roux. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Gruyere and Romano cheeses.

4 Pour into a greased 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.