Eggs Florentine

12 eggs

2 Cups cottage cheese

1 Cup grated Swiss or Jack

4 oz Feta cheese, cubed

4 oz cream cheese, cubed

10 oz. frozen chopped spinach, thawed and drained

1/2 tsp nutmeg

Beat eggs lightly.  Stir in spinach and nutmeg.  Add cheese and mix.  Pour into 2 greased pie plates.  Bake at 375 for 1 1/4 hours or until knife in center comes out clean.  Allow to cool 5 to 10 minutes before cutting.  Serves 16

Quiche

1 partially baked pie crust

6 pieces of bacon, cooked and cooled

12 slices of Swiss cheese

layer bacon and cheese in pie

Beat 4 eggs, 1 TBS flour, 1/2 tsp salt, dash of nutmeg, dash of cayenne pepper, 2 Cups of half and half and 1 1/2 TBS of melted butter.  Pour in pie shell.  Bake at 375 for 40-45 minutes.

Mexican Quiche

10 eggs
1 lb grated jack cheese
1 pint small curd cottage cheese
½ Cup flour
1 tsp baking powder
dash salt
1 8 oz can diced green chiles
3/4 Cup butter
Beat eggs in large bowl.  Add grated cheese and cottage cheese, using low speed.  Add flour, baking powder, salt, chiles.  Add ½ Cup butter.  Mix thoroughly.  Pour remaining 1/4 Cup butter into 10 x 15 (for appetizers) or 9 x 13 (for entree) pan.  Then add mixture.  Bake at 400 degrees for 15 minutes then reduce heat to 350 degrees for 30 minutes.