CORN TORTILLA QUICHE

Corn Tortilla Quiche image

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.

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 465 calories, Fat 35g fat (18g saturated fat), Cholesterol 301mg cholesterol, Sodium 659mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.