10 eggs
1 pint of low-fat cottage cheese
1/2 c flour (we use rice flour for gluten free)
1/4 t. sugar
1 t. baking powder
3/4 stick melted butter
1 lb shredded cheese (I just use 4 small handfuls of Costco’s Mexican blend. Just make sure it has cheddar, jack and Asiago cheeses)

Beat the first 5 ingredients with electric mixer (do not try to smooth out the cottage cheese kurds). Add melted butter and beat more.

Fold in cheese and extras (see below).

Pour into a deep-dish 9 - 10" pie pan. Bake 350 for about 45 minutes – until lightly golden on top. (If the middle is not fully cooked and the top golden, I’lll tent it with silver foil and add 5 min.)

It's easy to cut in half - use an 8-inch pie pan.

Extras:

Most Popular: Add well-drained small can of chopped green chilies.

Next most popular: Saute ½ thin-sliced onion in 1 – 2 T. butter. Add to puff mixture with a 1 c of crumbled bacon, and use Swiss cheese for a Puff Lorraine.

Savory: Saute 1/2 onion, 1/2 red, orange and yellow peppers - med julienne and then chopped into 1-inch pieces in 3 T butter, when starting to wilt, add 3 pre-cooked chicken-apple sausages, shopped. Saute all until well browned (you want some dark brown on some edges....it really concentrates and flavor).

Great Vegetarian: Saute ½ thin-sliced onion and a small handful of shredded carrots in 2 T. butter. Add this and a good handful of fresh cut corn off the cob (I keep a bag in our freezer).

Elegant: Put in a little less than a can of WELL-drained and chopped artichoke hearts, with a couple of tablespoons of finely chopped sundried tomatoes (drained well of oil). This is nice with a light dusting of parmesian on top before serving.

Be creative, it's an amazing recipe.