Ingredients
10 eggs
4 cups shredded Monterey Jack cheese
2 cups cottage cheese
1/2 cup butter or margarine, melted
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2) 4-ounce cans drained, chopped green chile peppers

“I make this egg quiche recipe for breakfast or Sunday brunch. My sons-in-law like it with hot salsa and our five grand daughters like it with mild salsa!”

Directions
Preheat the oven to 350 degrees.
Lightly oil a 13 by 9 inch baking dish.
Beat the eggs in a large mixing bowl.
Stir in the Monterey Jack cheese, cottage cheese, butter, flour, baking powder, salt, and green chiles.
Pour into the baking dish and bake for about 35 minutes, or until the eggs are set.
Cool for ten minutes, then cut into squares and serve to hungry guests with salsa!