Sunday, January 12, 2014

Tex-Mex Corn Tortilla Quiche

Wait until you try this quiche!  You can make Tex-Mex Corn Tortilla Quiche spicy or pretty plain depending on your family's tastes.  Breakfast, lunch or dinner!  This recipe would work for any meal!  And wait until you see what the crust of this quiche is made out of...

Tex-Mex Corn Tortilla Quiche
5-6 6 inch corn tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 beaten eggs
1/2 cup whipping cream
1/2 cup small curd cottage cheese
sour cream for topping

Lightly grease a 9 inch pie plate.  Overlap corn tortillas along the sides of the plate, leaving a 1/2 inch hangover.  Place last corn tortilla on the bottom, in the center.
Place shredded cheeses on top of corn tortilla "pie crust."
Beat the eggs and add the whipping cream and cottage cheese.

Pour into the pie plate and bake at 375 degrees for about 45 minutes.  Once golden brown, remove from the oven at let sit for 10 minutes before slicing and serving.

Now if you want it spicy, mix in some chopped green chiles with the shredded cheese.  If you want some meat in there, add some browned, ground sausage and lay it on the crust before you add the cheese.

That's the best part about quiches, you can really customize them to the way you want it.  As for making it tex-mex, that's where the corn tortillas come in!  The corn tortilla crust really adds a good flavor to the quiche.

Celebrate the little things that make life sweet!


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