Southwestern Quiche
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 9-inch quiche
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!