• 1 pound mild pork sausage (or substitute w/ small cubes of cooked ham)
• 12 eggs
• 2 cups (16-ounce) small curd cottage cheese
• 3 cups (12-ounce shredded Monterey Jack cheese (or Pepper Jack cheese)
• 1 cup (4-ounce) shredded Mozzarella cheese
• 1/2 cup all-purpose flour (or gluten free)
• 1/2 cup butter or margarine, melted
• 1 teaspoon baking powder
• 2 cups sliced fresh mushrooms, optional
• 3/4 cup onion, finely chopped
• 1 (4-ounce) can chopped green chilies, drained
• grated Parmesan cheese

In a large skillet over medium heat, cook sausage until no longer pink, drain. In a large mixing bowl, beat eggs, cheeses, flour, butter, and baking powder. Stir in mushrooms, onion, chilies, and sausage. Transfer to two greased 9-inch round baking dishes (dishes will be quite full). Sprinkle with Parmesan cheese. Bake at 375 F for 35-40 minutes or until a knife inserted near the center comes out clean. Makes two quiches (6-8 servings each). Divide recipe ingredients in half to make one quiche.