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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
3/4 pound bulk pork sausage |
5 corn tortillas (6 inches) |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup chopped canned green chilies |
6 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 |
Directions:
1. In a large skillet, cook the sausage until no longer pink; drain.
2. 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.
3. 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 near the center comes out clean. Sprinkle with cilantro. Cut into wedges. Yield: 6 servings.
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