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. Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.
2. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.
3. Remove from the heat; set aside to cool, about 15-20 minutes.
4. Preheat oven to 350 degrees F. Combine cottage cheese, baking powder, salt and mustard; set aside.
5. Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.
6. Stir in the Swiss and Parmesan cheeses.
7. Bake: Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top.
8. Bake at 350 degrees 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.