Whip the eggs in a mixing bowl until fluffy. Stir in the cottage cheese and half the grated Monterey Jack cheese. Mix the flour, salt and baking powder together and stir into the egg and cheese mixture. Stir in the melted butter. Place in a greased deep-dish pie plate. Add the vegetables and top with the remaining Monterey Jack cheese and scallions. Microwave at 9 for 15 minutes, turn one-quarter turn, then cook at 5 for 5 minutes. Be sure to cover the quiche with a sheet of waxed paper so the dish will not spatter. Allow to cool a bit before serving. This recipe serves 4 to 6. Comments: This is very simple and quite delicious. You can vary the vegetables, of course, but when using frozen vegetables be sure they are thawed before use. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-05-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 09-02-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4|
|Calories from Fat: 543 (64%)|
|Amt Per Serving||% DV|
|Total Fat 60.4g||80 %|
|Saturated Fat 28.1g||140 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1404.5mg||432 %|
|Sodium 1221.3mg||42 %|
|Potassium 627.7mg||17 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.4g|
|Protein 62.3g||89 %|
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Calories per serving: 849
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