Melt the butter in a saucepan, stir in flour, stir and cook until bubbly. Add milk slowly while stirring. Cook over medium low heat while stirring for 5 minutes or until thickened. Add the cream cheese and stir until combined. Remove from heat and let cool for about 15 minutes.
Meanwhile, preheat oven to 350°. Combine cottage cheese, baking powder, salt, and mustard in a large bowl. Add the beaten eggs and stir. Add the milk/flour sauce that is in the saucepan to the cottage cheese mixture in the bowl. Stir well, and then add the cheeses, green onion, and bacon.
Pour this mixture into a buttered 10 inch pie plate and top with sliced tomatoes.
Bake at 350° for 40 minutes. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes and serve.
Cook's Note: This recipe can be doubled and baked in a 10x15x2 inch pan.
