Southwestern Crustless Quiche

1/2 cup butter, 1 stick

1/2 cup flour

6 extra large eggs

1 pound Monterey Jack cheese, cubed or shredded

2 cups cottage cheese

1 cup milk

3 oz. cream cheese, softened

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon white pepper

2 cans artichoke hearts, drained, chopped, 14 oz. each

Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly. Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper. Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8