---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Cheese, Davidson
       Yield: 16 servings
     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.
                                   ---*Dying for
                                       Diane Mott Davidson