Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

Corn Tortilla Quiche




Source of Recipe


www


List of Ingredients




5 corn tortillas
6 eggs, beaten
1/2 c small curd cottage cheese
1/2 c whipping cream (or sub evaporated skim milk)
1 c monterey jack cheese, shredded
1 c shredded cheddar cheese
1 can chopped green chilis
1 lb bulk pork sausage

Recipe



Spray pie plate with cooking spray. Arrange 4 tortillas in the bottom of the plate so they overlap and extend about 1/2 inch over edge of pie plate. Lay fifth tortilla over the middle. Brown the sausage and drain it really well. Place sausage, green chilis and shredded cheeses on top of tortilla crust. In a bowl, mix eggs, cream and cottage cheese. Season with chili powder if you desire ( I didn't). Pour egg mixture slowly over ingredients in crust. Bake at 375 for 45 minutes until golden brown and puffy. Cut into wedges and serve.

PS I froze the cut wedges and then thawed and reheated the leftovers and they were fabulous.