Corn Tortilla Quiche


  • 5 corn tortillas
  • 6 eggs – beaten
  • 1/2 cup small curd cottage cheese
  • 1/2 cup whipping cream or evaporated skim milk
  • 1 cup Monterey Jack cheese – shredded
  • 1 cup Cheddar cheese – shredded
  • 1 can chopped green chilies
  • 1 pound pork or turkey breakfast sausage


  1. Spray pie plate with cooking spray. Arrange 4 tortillas in the bottom so they overlap and extend about 1/2 inch over edge of pie plate. Lay fifth tortilla over the middle.
  2. Brown the sausage and drain it really well.
  3. Place sausage, green chilies and shredded cheeses on top of tortilla crust. In a bowl, mix eggs, cream, cottage cheese.
  4. Season with chili powder if you’d like. Pour the egg mixture slowly over ingredients in crust.
  5. Bake at 375 degrees F for 45 minutes until golden brown and puffy. Cut into wedges and serve.

Corn tortilla quiche

corn tortilla quiche

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