I’ve been making this recipe since the 1980s when my mom gave us a copy of the Cooking with the Skins cookbook. It’s a compilation of recipes of former Redskin players, coaches, staff, Washington area broadcasters, politicians, and restaurants. It’s a favorite cookbook of mine, with some sophisticated recipes. Consider Barbara Bush’s Lemon Chicken or Ed Meese’s Salmon Romaine Toss.
Quarterback’s Quiche is a recipe submitted by Debbie Schroeder, wife of former Redskin’s quarterback Jay Schroeder. She notes that Jay didn’t like quiche, but he liked this dish because he didn’t know what he was eating.
Here is my smaller portion version recipe, which provides us with leftovers.
5 eggs
1 small handful flour
Couple dashes salt
Couple pinches baking powder
1/3 stick butter, melted
½ cup cottage cheese
4 ounces cheese, grated
Small can green chilies or salsa verde
Heat the butter until just melted. Remove from heat. Preheat oven to 400. Whisk eggs in a medium mixing bowl. Add flour, salt and baking powder. Whisk. Add melted butter and whisk. Add chilies and cheeses. Whisk. If using salsa verde, add half the can and save the other can for garnishing on top during the last minutes of cooking.
Pour into greased 8 x 8 square pan or 9-inch pie plate. Bake 10 minutes at 400 or until eggs are puffy and just set. Reduce heat to 325 and bake about another 20 minutes or until done.
