Chile Cheese Quiche
2 tablespoons melted butter
1 cup or 8 oz. fat-free cottage cheese
2 cups shredded Monterey Jack cheese
2 (4-ounce) cans chopped green chilies, drained
1/4 cup flour
1/2 teaspoon baking powder
Preheat oven to 400° F. Combine eggs, melted butter, cottage cheese, shredded cheese, chiles, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan. Bake for 10 minutes. Remove from oven and garnish with 8 small tomato slices placed evenly around quiche. Return to oven and reduce temperature to 350° F. and bake 20 minutes longer. Cut into wedges and serve at once.
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