SOUTHWESTERN QUICHE

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Southwestern Quiche image

This is a good meatless main dish served with a salad or I've served it alongside chicken enchiladas. This is super easy to do with the corn tortilla crust.

Provided by pines506

Categories     Southwestern U.S.

Time 1h5m

Yield 1 9-inch quiche

Number Of Ingredients 14

8 corn tortillas
3 tablespoons oil
1/2 medium onion, chopped
1 (7 ounce) can corn mixed with chopped peppers, drained
3 tablespoons canned diced diced green chilies
3 tablespoons chopped black olives
1 large tomatoes, peeled, seeded and diced
1 cup half-and-half
3 eggs
1/2 teaspoon salt
cayenne pepper, to taste
2 cups shredded monterey jack cheese
avocado, slices
parsley or cilantro

Steps:

  • Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.
  • Place one tortilla in center of 9 inch quiche or pie pan.
  • Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.
  • In oil remaining in skillet, cook onion until tender, but not browned.
  • Stir in corn, green chilies, olives and tomato.
  • Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.
  • In bowl, combine half-and-half, eggs, salt, and cayenne pepper.
  • Sprinkle cheese evenly over tortilla shell.
  • Sprinkle vegetables over cheese.
  • Pour egg mixture over all.
  • Bake at 375°F for 35 minutes.
  • Cool 5 minutes.
  • Garnish top with avocado slices and cilantro or parsley.

Nutrition Facts : Calories 2396.2, Fat 161.7, SaturatedFat 71.8, Cholesterol 925.2, Sodium 3982.1, Carbohydrate 150.4, Fiber 16.2, Sugar 12.3, Protein 99.5

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