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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is simple and delicious. You can top it with your favorite salsa or eat it like it is. My family request this often Ingredients:
for one 9-inch quiche you will need |
8 corn tortillas 3 tbsp. oil |
1/2 medium onion, chopped |
1 can (7 oz.) corn with red and green peppers, drained |
3 tbsp. canned diced green chiles |
3 tbsp. chopped olives |
1 large tomato, peeled, seeded and diced |
1 cup half-and-half |
3 eggs |
1/2 tsp. salt |
dash cayenne pepper |
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. Arrange remaining tortillas around pan, over¬lapping slightly and allowing edge to extend 1 to 2 inches above rim of pan. Set aside.
3. In oil remaining in skillet, cook onion until tender but not browned. Stir in corn, green chiles, olives and tomato.
4. Cook, stirring frequently, for about 5 minutes or until some of moisture is evaporated. Set aside.
5. In bowl, combine half-and-half, eggs, salt and cayenne pepper. [D Sprinkle cheese evenly over tortilla shell.
6. Sprinkle vegetables over cheese. Pour egg mixture over all.
7. Bake at 375°F for 35 minutes. Cool 5 minutes. Garnish top with avocado slices and cilantro.
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