Corn Tortilla Quiche

Name: Corn Tortilla Quiche
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

10 ingredients

4 steps

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2

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.
3

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.
4

Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.