The November 2001 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

November 2001

Quiche Muffins

from the 30 Day Gourmet Message Boards

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Makes:	12	24	36	48	60	72
Ingredients:
Cottage cheese	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Eggs	4	8	12	16	20	24
Milk	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Flour	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Baking powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Sharp cheddar cheese; shredded	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Bacon; cooked & crumbled	10 slices	20 slices	30 slices	40 slices	50 slices	60 slices
Onions	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.

Assembly Directions:

Process cottage cheese in a food processor until smooth. Transfer to large bowl. In medium bowl, beat eggs. Add milk, flour, baking powder and salt to eggs and mix until smooth. Add egg mixture to cottage cheese and mix. Stir in shredded cheese, bacon and onions.

Freezing and Cooking Directions:

Pour mixture into freezer bags to bake later. Or, pour filling into large greased muffin tins. Bake at 375 degrees for 12-15 minutes or until edges are lightly browned. Cool and freeze in small freezer bags for individual servings.

Wendy’s Comments:

The “creamy” cottage cheese makes these richer tasting. I make these, among other times of the year, right before Christmas. We can either pop them in the microwave on a busy morning or I have also served these to guests with Christmas brunch.

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