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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.
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 3/4 pound bulk pork sausage
  • 5 corn tortillas (6 inches)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped canned green chilies
  • 6 large 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 in the center comes out clean. Sprinkle with cilantro. Cut into wedges.
Nutrition Facts
1 piece: 465 calories, 35g fat (18g saturated fat), 301mg cholesterol, 659mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 23g protein.

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