green chile spinach quiche

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Green Chile Spinach Quiche from Sarah:

1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
12 eggs
1 (8 oz) package shredded Colby-Monterey Jack cheese
2 cups small curd cottage cheese
1 (10 oz) pkg frozen chopped spinach, thawed and drained
2 (4 oz) cans chopped green chilies
1/2 cup melted butter
2 (9 inch) unbaked pie crusts

Preheat oven to 400 degrees. Whisk the flour, baking powder and salt together in a small bowl; set aside.

Beat the eggs in a mixing bowl until smooth (I usually put them in the blender). Whisk in the flour mixture until no clumps remain. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles and melted butter until evenly blended. Divide the mixture between pie crusts.

Bake the quiches in the preheated oven for 15 minutes, then reduce the temperature to 350, continue baking until the quiches are lightly browned and a knife inserted into the center comes out clean, 35-40 minutes.