Corn Tortilla Quiche

Club Recipes


Betty Ellis prepared this recipe for our January 2014 meeting.


☆☆☆☆☆ 0 votes

45 Min


  • 3/4 lb
    bulk pork sausage and chorizo
  • 6
    corn tortillas (6 inches)
  • 1 c
    (4 ou) shredded monterey jack cheese
  • 1 c
    (4 ou) shredded cheddar cheese
  • 1/4 c
    chopped green chilies
  • 6
    eggs, lightly beaten
  • 1/2 c
    heavy whipping cream
  • 1/2 c
    cottage cheese
  • 1/2 tsp
    chilli powder
  • 1/4 c
    minced fresh cilantro

How to Make Corn Tortilla Quiche


  1. In a large skillet, cook sausages until no longer pink; drain.
  2. Place five tortillas in a buttered 9" pie plate, overlapping and extending 1/2 inch beyond rim. Place remaining tortilla in the center. Layer with sausages, most of the cheese an chilies.
  3. In a large bowl, combin the eggs, cream, cottage cheese, chili powder, cilantro; slowly pour over chilies. Sprinkle remaining cheese on top.
  4. Bake at 350 for 45 minutes or until a knife inserted near the center comes out clean. Garnish with cilantro. Cut into wedges.

Printable Recipe Card

About Corn Tortilla Quiche

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Mexican

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