1/2 cup butter
1/2 cup flour
1 teaspoon baking powder
Dash of salt
8 to 12 ounces canned, chopped mild green chilies
2 cups cottage cheese
1 pound grated Monterey Jack cheese (about 4 cups)
Melt the butter in a 9-by-13-inch baking pan. Set aside. In a large mixing bowl, beat the eggs and add the flour, baking powder and salt; mix well. Add melted butter to egg mixture, leaving pan buttered. Add the chilies and cheeses to egg mixture, stir and pour into baking pan.
Bake, uncovered, at 350 F for 45 to 60 minutes. Test for doneness with a knife. Be sure quiche is set and a knife blade comes out clean when inserted in center. Cut into bite-sized squares while hot, but allow to cool slightly before removing from pan. This dish may be baked and frozen; reheat covered with foil or in plastic wrap if microwaved.
— Recipe from "Colorado Cache," by the Junior League of Denver.