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Corn Tortilla Quiche

 Corn Tortilla Quiche
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.
6 ServingsPrep: 15 min. Bake: 45 min.


  • 3/4 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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


  • 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,

2 of 2

Corn Tortilla Quiche (continued)

Nutritional Facts: 35 g fat (18 g saturated fat), 301 mg cholesterol, 659 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.