corn tortilla quiche
Betty Ellis prepared this recipe for our January 2014 meeting.
prep time
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 3/4 pound bulk pork sausage and chorizo
- 6 - corn tortillas (6 inches)
- 1 cup (4 ou) shredded monterey jack cheese
- 1 cup (4 ou) shredded cheddar cheese
- 1/4 cup chopped green chilies
- 6 - eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1/2 cup cottage cheese
- 1/2 teaspoon chilli powder
- 1/4 cup minced fresh cilantro
How To Make corn tortilla quiche
-
Step 1In a large skillet, cook sausages until no longer pink; drain.
-
Step 2Place 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.
-
Step 3In a large bowl, combin the eggs, cream, cottage cheese, chili powder, cilantro; slowly pour over chilies. Sprinkle remaining cheese on top.
-
Step 4Bake at 350 for 45 minutes or until a knife inserted near the center comes out clean. Garnish with cilantro. Cut into wedges.
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