Southwestern Quiche

pines506's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Yield: 1 9-inch ...

• 8 corn tortillas
• 3 tablespoons oil
• ½ 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 tomato , peeled, seeded and diced
• 1 cup half-and-half
• 3 eggs
• ½ teaspoon salt
• cayenne pepper , to taste
• 2 cups shredded monterey jack cheese
• avocado , slices
• parsley or cilantro

Directions:

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

Reviews

[NancyAnne]

This is really yummy. It is a bit of work, but well worth it. You won't even miss the meat! Even my teenagers loved it.