Corn Tortilla Quiche Recipe

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Corn Tortilla Quiche Recipe photo by Taste of Home

Corn Tortilla Quiche Recipe

Read Reviews

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.

Recommended: 40 Tex-Mex Recipes Bursting With Southwestern Flavor

MAKES:

6 servings

TOTAL TIME:

Prep: 15 min. Bake: 45 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

6 servings

TOTAL TIME:

Prep: 15 min. Bake: 45 min.

Ingredients

3/4 pound Jones Dairy Farm All Natural 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

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.

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

Nutritional Facts

1 piece: 465 calories, 35g fat (18g saturated fat), 301mg cholesterol, 659mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 23g protein.

Ingredients
Directions

3/4 pound Jones Dairy Farm All Natural 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.

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

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Reviews forCorn Tortilla Quiche

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MY REVIEW

amehart User ID: 1464390 260600

Reviewed Feb. 1, 2017

"We thoroughly enjoyed this for dinner. I always make as the recipe states the first time and I see where there is flexibility to make this to your own personal tastes. Love quick, versatile, and delicious recipes and that's exactly what this is."

MY REVIEW

I_Fortuna User ID: 8342880 241052

Reviewed Jan. 4, 2016

"Nice but maybe better with chorizo and queso fresco instead of cottage cheese."

MY REVIEW

carlarmor User ID: 2901419 26760

Reviewed Sep. 10, 2014

"This is a favorite for my family and I gave the recipe to a friend, he and his wife loved it so much he called me that night at work to tell me so!!"

MY REVIEW

juicyfruit007 User ID: 1404522 34378

Reviewed Dec. 7, 2009

"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."

MY REVIEW