Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 1/2 cups light cream (or can use milk)
- 2 1/2 cups creamed cottage cheese
- 1 teaspoon baking powder
- 1 teaspoon salt (I use seasoned salt)
- 1/2 teaspoon fresh ground black pepper
- Pinch cayenne pepper (optional)
- 1 teaspoon Dijon mustard
- 9 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 3 cups shredded Swiss cheese
- 1/3 cup freshly grated Parmesan cheese
How to Make
-
Step 1: Preheat oven to 350 degrees F, then set oven rack to second-lowest position.
-
Step 2: Grease two 10-inch deep-dish pie plates.
-
Step 3: In a saucepan melt the butter over medium heat; add in flour and stir until blended with the butter (about 30 seconds).
-
Step 4: Slowly whisk in light cream, then bring to a simmer stirring until thickened and bubbly; remove from heat and allow to cool slightly (about 20 minutes).
-
Step 5: Meanwhile in a bowl using a wooden spoon combine the cottage cheese with baking powder, salt, pepper, cayenne and mustard; set aside.
-
Step 6: In a large mixing mixing bowl using an electric mixer on medium speed beat the eggs until fluffy.
-
Step 7: Beat in both packages of cream cheese until smooth and blended, then mix in the cottage cheese mixture and the prepared cooled cream sauce.
-
Step 8: Fold in the Swiss cheese and Parmesan cheese.
-
Step 9: Divide the mixture between the two pie plates.
-
Step 10: Place the pie plates on a baking sheet.
-
Step 11: Bake in a preheated 350 degree F oven for about 40-45 minutes or until a knife inserted in the center comes out clean.
-
Step 12: Serve immediately.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.