If you have been following Hello-Midlife for awhile, you know that I don’t like to cook. I would much rather clean. But, with my husband home because of the Coronavirus and my daughter, Danielle currently living with us, I’m trying to cook a little more. I tried a new recipe (for them, as I have a restricted diet and I’m not “supposed” to eat dairy). I did happen to take a few bites and found this recipe to be delicious. So, I had to share it with you.
Previously, I owned a children’s clothing store that grew into gifts and more. We were a huge Vera Bradly store and at some point they did a Vera Bradley cookbook with their employees favorite recipes. I honestly have not tried a bad one. In fact, my granddaughter requests my waffles, almost every time she is here. I’ll share that one later, as well. They are truly the best!
Here is the recipe to the Quiche, I think you are going to love it and it reheats well.
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup flour
- 1 1/2 cups milk
- 2 1/2 cups cottage cheese
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp Dijon mustard
- 9 eggs
- 11 oz cream cheese, softened
- 3 c shredded Swiss cheese
- 1/3 cup grated Parmesan cheese
Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour to form a paste. Add the milk gradually, cooking until thickened, whisking constantly. Remove from heat. Cool for 15 minutes.
Combine the cottage cheese, baking powder, salt and Dijon mustard in the bowl and mix well. Beat the eggs in a mixing bowl until frothy. Add the cream cheese, cottage cheese mixture and white sauce gradually, beating constantly until smooth. Fold in the Swiss cheese and Parmesan cheese. You may chill, covered, in the refrigerator at this point until ready to bake.
Pour the batter into 2 greased 10-inch pie plates. Bake at 350 degrees for 40 minutes or until puffed and light brown. Cool on a wire rack for 5 minutes. Cut into wedges and serve immediately.
submitted by Jill Nichols, Vera Bradly Executive VP/COO
Below is an affiliate link to purchase. The recipe is on page 11 and the waffle recipe is on page 21.