
Corn Tortilla Quiche
Total Time
Prep: 15 min. Bake: 45 min.
Yield
6 servings
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.
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.
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.
Recipe Creator
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