For Barbara

I'm working on captioning 18 bajillion photos from Disneyland, but until then, here's my mother-in-law's recipe for chili egg puff. It's part strata, part crustless quiche. It's the perfect brunch recipe since it is delicious out of the oven but also divine at room temperature. It's vegetarian and leftovers keep well in the fridge for a couple days.

(This recipe is for my cousin-in-law, once removed, Barbara. She has a great cooking blog which you should follow.)

Chile Egg Puff

10 eggs
1/2 cup flour
1 t baking powder
1/2 t salt
1 pint small curd cottage cheese
1 lb Jack cheese, grated
1/2 c melted butter
2 cans diced green chiles (4 oz each)

In bowl of electric mixer, beat eggs until light and lemon  colored. Add
flour, baking powder, salt, cottage cheese, Jack cheese and melted butter,
blending until smooth.  Stir in chiles.  Pour into well buttered  9" x 13"
dish.  Bake at 350 degrees 35 - 45 minutes. (from Amie: I cook it until it is brown and bubbly and doesn't jiggle when you shake it. Usually 50 minutes or so. I think my oven just sucks, so you should just keep an eye on it every five minutes after 35.)