Cottage Cheese And Egg Custard Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
• Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

Steps:

• Preheat oven to 350 F.
• Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.
• Add half of the cheddar cheese and blend for 10 seconds.
• Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.
• Pour into four ramekins; place on cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown.
• Serve warm in ramekins.

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.