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Corn Tortilla Quiche Recipe

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A corn tortilla crust makes this tasty quiche a snap to assemble. "Cheesy wedges are great for breakfast, lunch or dinner," promises Leicha Welton from Fairbanks, Alaska.

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Corn Tortilla Quiche Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

3/4 pound bulk pork sausage
5 corn tortillas (6 inches)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup chopped canned green chilies
6 eggs, lightly beaten
1/2 cup heavy whipping cream
1/2 cup 4% cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro

Directions

In a large skillet, cook the sausage until no longer pink; drain.
Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies.
In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with cilantro. Cut into wedges. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 465 calories, 35 g fat (18 g saturated fat), 301 mg cholesterol, 659 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Corn Tortilla Quiche in Quick Cooking July/August 1999, p19

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Reviews for Corn Tortilla Quiche (2)

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Corn Tortilla Quiche

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Reviewed on Dec. 07, 2009 by juicyfruit007

This tastes like a combination of a breakfast quiche (sausage & egg) and cheese enchiladas (corn tortilla & cheese). It was yummy though quite fattening even though I did use reduced fat sausage and milk instead of cream. It was good and different but I don't think my husband enjoyed it as much as I did, so I am not sure if I will make it again.