Crustless Chili Quiche

• 4 large eggs
• 3 tablespoons flour, all-purpose
• 2 tablespoons margarine low-fat, melted
• 2 teaspoons margarine low-fat, melted
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt
• 3 red hot pepper sauce
• 1 cup cottage cheese non-fat
• 1 1/2 ounces monterey jack cheese shredded
• 1/4 cup green chili peppers, canned chopped
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 cup sweet red bell peppers, roasted drained, chopped

1. Preheat oven to 350F (180C).
2. Spray a 9 inch pie plate with nonstick spray.
3. In a medium bowl, lightly beat eggs.
4. Whisk in flour, margarine, mustard, salt and pepper sauce.
5. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper.
6. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese.
7. Bake 20 to 30 minutes, until filling is set and top is golden.
8. Let stand 10 minutes before cutting into quarters.

eggs, flour, margarine, margarine, mustard, salt, red hot pepper sauce, cottage cheese, green chili peppers, parmesan, sweet red bell peppers

Taken from recipeland.com/recipe/v/crustless-chili-quiche-33693 (may not work)