Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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.

Ingredients Nutrition

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

(1)
Most Helpful

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.

NancyAnne June 04, 2005

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