Southwestern Quiche

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.

• Ready In: 1 hr 5 mins
• 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

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.