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.
Corn Tortilla Quiche
Corn Tortilla Quiche
Prep Time
15 min
Cook Time
45 min
Yield
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 chiles
- 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 4 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 chiles.
- In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chiles. 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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