Cheesy Crustless Quiche

Ingredients

• 1/2 stick of butter
• 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 Swiss cheese
• 3 Tbsp grated Parmesan cheese
• 1/4 cup chopped green onions
• 3 slices of cooked bacon, crumbled
• 6 cherry tomatoes, cut in half

Directions

1. Start with the roux. In a medium saucepan set over medium heat, melt the butter, then mix in the flour and keep stirring until the mixture turns bubbly.
2. Pour in the milk a little at a time, cooking over medium heat and stirring now and then, until the sauce has thickened.
3. Take the saucepan off the heat and let the sauce cool, about 15-20 minutes. Meanwhile, preheat your oven to 350 degrees F. In a separate bowl, stir together the cottage cheese, baking powder, salt, and mustard, then put that aside.
4. For the filling, beat the eggs in a large mixing bowl. Add the cream cheese slowly, then mix in the cottage cheese mixture and the cooled milk and flour sauce.
5. Fold in the Swiss and Parmesan cheeses.
6. Pour the mixture into a buttered 10" pie plate. Scatter the chopped green onions and crumbled bacon over the top, then place the tomato halves around the surface with their cut sides facing up.
7. Bake at 350 degrees F for 40 minutes, until the quiche is puffed and lightly golden. When a knife slipped into the middle comes out clean, it is ready. Let it rest for 15 minutes, then serve.