Ingredients

The following ingredients have 96 Servings
  • 4 large eggs
  • ½ cup half & half
  • 1¼ cups frozen yellow corn kernels, thawed
  • 1 (4-ounce) can diced green chilies, drained
  • 2 tablespoons chopped fresh chives
  • 8 ounces Cabot Cottage Cheese (about 1 cup)
  • ¼ cup King Arthur Unbleached All-Purpose Flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
  • 4 ounces Cabot New York Extra Sharp Cheddar, shredded (about 1 cup)
  • 4 ounces Cabot Pepper Jack, shredded (about 1 cup)

Instruction

  • PREHEAT oven to 400°F.
  • COMBINE eggs and half & half in a medium bowl or large measuring cup. Stir in corn, green chilies, chives and cottage cheese. Add flour, baking powder, salt and pepper; stir well with a wire whisk.
  • SPRAY each tin of a muffin pan with cooking spray. Evenly divide shredded cheese between 12 muffin tins. Pour egg mixture over shredded cheese evenly among 12 muffin tins. (Mixture should fill each tin almost to the top.)
  • BAKE at 400°F for 15 minutes. Reduce heat to 350°F; bake for an additional 20-23 minutes, or until quiches are puffed and golden. Allow to cool slightly; serve warm.