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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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YUCATAN QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ritchie Estate in Rowlett, Texas in 1992. I tried this immediately upon obtaining this recipe and it is fabulous. Ingredients:
1 cup safflower oil |
8 corn tortillas |
filling |
2 eggs |
2 cups half and half |
1/2 teaspoon salt |
2 cups shredded pepper jack cheese |
1 cup refried beans |
1/2 pound sausage cooked and drained |
2 tablespoon mild green chilies diced |
1 avocado sliced |
1 tomato sliced |
snipped cilantro leaves |
Directions:
1. In medium skillet heat oil.
2. Dip each tortilla briefly to soften and seal then press between paper towels.
3. Spray pan with spray then line with tortillas overlapping them extending 1/2 over edge.
4. In small bowl combine eggs, half-and-half and salt then set aside.
5. Sprinkle half the cheese over tortillas followed by beans, sausage, chilies then egg mixture.
6. Evenly distribute the remaining cheese over top and bake at 350 for 30 minutes.
7. Garnish quiche with avocado and tomato then place cilantro leaves over top and serve warm.
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