Ingredients
1/2 cup chopped onion1 tablespoon butter2 garlic cloves, minced8 large egg whites, divided4 large eggs2 cups 1% small-curd cottage cheese2 cups shredded reduced-fat Mexican cheese blend or Monterey Jack cheese, divided2 cans (4 ounces each) chopped green chiles1/3 cup all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt2 unbaked deep-dish pastry shells (9 inches)
Preparation
In a small nonstick skillet, cook onion in butter over medium-low heat until tender, stirring occasionally. Add garlic; cook 1 minute longer.
In a large bowl, combine 6 egg whites, eggs, cottage cheese, 1-1/2 cups shredded cheese, chiles, flour, baking powder, salt and onion mixture. In a large bowl, beat remaining egg whites until stiff peaks form. Fold into cheese mixture. Pour into pastry shells.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 30 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting.
