¼ cup of butter
¼ cup GF all-purpose flour
¾ cups milk
1 cup cottage cheese
½ tsp baking powder
¼ tsp salt
½ tsp Dijon mustard
4 ounces cream cheese, softened
1 cup shredded Swiss cheese
3 tbs grated Parmesan cheese
¼ cup chopped green onions
3 slices of cooked bacon, crumbled (optional)
6 cherry tomatoes, cut in half
Melt the butter in a medium saucepan on medium heat.
Stir in flour; cook, stirring until bubbly.
Gradually add the milk.
Cook over medium heat, stirring occasionally, until sauce thickens.
Remove from heat and set aside to cool. ( About 15-20 minutes.)
Preheat oven to 350°F.
Combine cottage cheese, baking powder, salt and mustard and set aside.
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 Swiss and Parmesan cheeses.
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 or until puffy and lightly browned.
A knife inserted into the center of the quiche should come out clean.
Let rest for 15 minutes, serve.
Note: Remember to check all of your ingredients for hidden gluten.