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Ingredients:
7 eggs
1 cup milk
2 teaspoons sugar
1/2 cup flour
1 teaspoon baking powder
2 cups shredded Jarlsburg cheese (or Gruyere or ANY type of cheese you have on hand - I like a combination of several types, and I always use extra sharp cheddar)
4 ounces cubed cream cheese OR 4 ounces cubed Brie
1 pound small-curd cottage cheese
1/2 cup melted butter
Oregano and rosemary (dried or fresh)
Instructions:
In a blender, combine eggs, milk, and sugar, flour and baking powder.
In a large bowl, mix cheeses, melted butter, and herbs. Pour in egg & flour mixture, and mix well. Pour into a 13"x9" baking dish sprayed with non-stick coating.
Bake approximately 45 minutes at 325 degrees if using glass pan (or 350 degrees in a metal pan). Bake until knife inserted in center comes out clean.
May be assembled the night before. Refrigerate uncooked, then bake according to directions in the morning.
Comments:
This recipe is totally "customizable." Because I am a vegetarian, I never add meat to any of my recipes (although we always serve meat at The Park House). However many of our guests have added ham, sausage or even crabmeat or lobster to this dish with good results. I vary this recipe by adding fresh spinach, sauteed mushrooms, or diced tomatoes, then changing the herbs and cheeses accordingly.
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