Corn Tortilla Quiche

Name: Corn Tortilla Quiche
Ingredients: 3/4 pound bulk pork sausage; 5 corn tortillas (6 inches); 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1/4 cup chopped canned green chilies; 6 large eggs, lightly beaten; 1/2 cup heavy whipping cream; 1/2 cup 4% cottage cheese; 1/2 teaspoon chili powder; 1/4 cup minced fresh cilantro

10 ingredients

3 steps

Ingredients

3/4 pound bulk pork sausage
5 corn tortillas (6 inches)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup chopped canned green chilies
6 large eggs, lightly beaten
1/2 cup heavy whipping cream
1/2 cup 4% cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro

Directions

1

In a large skillet, cook the sausage until no longer pink; drain.
2

Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies.
3

In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with cilantro. Cut into wedges.