Crustless Jarlsberg Quiche
Source: Dying for Chocolate by Diane Mott Davidson

1/2 c Butter, sweet
1/2 c Flour, all-purpose
1 1/2 c Milk
1 ts Baking powder
1 ts Salt
2 1/2 c Cottage cheese, small curd
1 ts Mustard, Dijon
9 Eggs
11 oz Cream cheese; softened
3/4 lb Jarlsberg; grated
1/3 c Parmesan; grated

Preheat oven to 350 F. In a saucepan, melt the butter over medium-low heat, add the flour, and stir just until mixture bubbles. Slowly add milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool. Stir baking powder, mustard and salt into cottage cheese. Beat eggs well, then beat in softened cream cheese and cottage cheese mixture. Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and Parmesan. Pour into two buttered 10" pie plates. Bake for about 45 minutes or until puffed and browned. Cut each quiche into eight large wedges.