Mexican Quiche

This is my favorite brunch recipe that came from a Colorado Bed & Breakfast cookbook my sister, Susie, gave to my mom several years ago. We make it for many family events and I make it for almost all brunches (or any other opportunity I have). 

Mexican Quiche:
10 eggs, beaten
2 (4 oz) cans diced green chilies, undrained
4 c. shredded monterey jack or cheddar cheese
1 (16 oz) container cottage cheese
1/4 c. flour
1/4 c. melted butter
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
sour cream, for serving
salsa, for serving

Combine eggs, green chilies, cheese, cottage cheese, flour, butter, baking powder, salt, and pepper. Spray 9x13 inch pan generously with cooking spray. Pour egg mixture into pan. Bake at 400 for 15 minutes. Reduce oven temperature to 350 and continue baking for 30-40 minutes or until knife inserted in center comes out clean. Cut in squares and serve with sour cream and salsa. Serves 8 - 10.