Summer days are filled with activities, so meals may be planned ahead for quick baking. Consider this brunch pie, which can sit in the refrigerator until baking time. Do not over cook, or eggs and cheese will be tough and stringy. Remove from oven just when center is almost set, and it will finish cooking while you put out fresh fruit, hot bread and juice to complete the meal.

8 Ounces Cottage Cheese
5 Eggs, Slightly Beaten
1 Can Green Chilies, Drained (or to taste)
2 Cups Monterey Jack Cheese, Shredded
2 Tablespoons Flour
2 Tablespoons Melted Margarine
½ Teaspoon Baking Powder

Combine all ingredients and pour into a 9” pie plate or 9” square pan, generously sprayed with cooking spray.  Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees for 20 minutes, or until center is set.  Serve with sour cream and mild salsa. Serves 4-6 (can easily be doubled and baked in a 9×13 baking dish to serve 8 to 10).