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Southwestern Quiche

8 corn tortillas
3 tablespoons oil
12 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
12 teaspoon salt
cayenne pepper, to taste
2 cups shredded monterey jack cheese
avocado, slices
parsley or cilantro


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 375F for 35 minutes. Cool 5 minutes. Garnish top with avocado slices and cilantro or parsley.

Source: www.food.com