Makeover Monterey Quiche

• 1/2 cup chopped onion
• 1 tablespoon butter
• 2 garlic cloves, minced
• 8 large egg whites, divided
• 4 large eggs
• 2 cups 1% small-curd cottage cheese
• 2 cups shredded reduced-fat Mexican cheese blend or Monterey Jack cheese, divided
• 2 cans (4 ounces each) chopped green chiles
• 1/3 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 unbaked deep-dish pastry shells (9 inches)

1. In a small nonstick skillet, cook onion in butter over medium-low heat until tender, stirring occasionally. Add garlic; cook 1 minute longer.
2. In a large bowl, combine 6 egg whites, eggs, cottage cheese, 1-1/2 cups shredded cheese, chiles, flour, baking powder, salt and onion mixture. In a large bowl, beat remaining egg whites until stiff peaks form. Fold into cheese mixture. Pour into pastry shells.
3. Bake at 400u0b0 for 10 minutes. Reduce heat to 350u0b0; bake for 30 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting.

onion, butter, garlic, egg whites, eggs, cheese, cheese, green chiles, flour, baking powder, salt, pastry shells

Taken from www.tasteofhome.com/recipes/makeover-monterey-quiche/ (may not work)