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| Corn Tortilla Quiche |
"Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare."
Ingredients :
- 3/4 pound bulk pork sausage
- 5 (6 inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/4 cup canned chopped green chiles
- 6 eggs, beaten
- 1/2 cup heavy whipping cream
- 1/2 cup ricotta cheese
- 1/2 teaspoon chili powder
- 1/4 cup minced fresh cilantro
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Place four tortillas in prepared pie plate, overlapping and extending 1/2-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chilies over tortillas. Combine eggs, heavy whipping cream, ricotta cheese, and chili powder in a bowl; slowly pour egg mixture into pie plate.
- Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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