CORN TORTILLA QUICHE
Betty Ellis prepared this recipe for our January 2014 meeting.
Provided by Club Recipes
Categories Other Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a large skillet, cook sausages until no longer pink; drain.
- 2. Place five tortillas in a buttered 9" pie plate, overlapping and extending 1/2 inch beyond rim. Place remaining tortilla in the center. Layer with sausages, most of the cheese an chilies.
- 3. In a large bowl, combin the eggs, cream, cottage cheese, chili powder, cilantro; slowly pour over chilies. Sprinkle remaining cheese on top.
- 4. Bake at 350 for 45 minutes or until a knife inserted near the center comes out clean. Garnish with cilantro. Cut into wedges.
FRESH CORN QUICHE
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
Categories Milk/Cream Food Processor Dairy Vegetable Breakfast Brunch Bake Lunch Corn Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.
CORN TORTILLA QUICHE
Steps:
- In a large skillet, cook the sausage until no longer pink; drain. , 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. , 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.
Nutrition Facts : Calories 465 calories, Fat 35g fat (18g saturated fat), Cholesterol 301mg cholesterol, Sodium 659mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
TORTILLA QUICHE
I was looking for an easy alternative to a quiche crust, and found corn tortillas in my fridge. That gave me the idea of doing smaller individual quiches. I had it for breakfast this morning, and it turned out great. Quick to put together. You only have to wait for the baking.
Provided by Susan Feliciano
Categories Other Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray four 5-inch diameter ramekins or oven-proof bowls with nonstick spray.
- 2. Heat tortillas on a plate in microwave until soft and pliable, about 15-20 seconds. Place one tortilla in each of the ramekins, pressing down onto the bottom and allowing the edges to fold up to make the sides of the crust.
- 3. Place one-fourth of the chopped ham evenly over the bottom of each crust. Do the same with the grated cheese and vegetables if used.
- 4. Beat together the eggs, half & half, and salt and pepper. Use a wire whisk or fork and whip for about 30 seconds. Pour one-fourth of the egg mixture evenly over each crust. Don't worry if it overflows the crust and a little runs underneath.
- 5. Bake the quiches for 30 minutes, or until set in the middle. A toothpick inserted should come out clean. Serve immediately while hot and puffed up. They will tend to settle down as they cool.
GOLDEN CORN QUICHE
I serve cut-up fresh fruit with this comforting quiche, which my vegetarian son really enjoys. You could also pair it with a slice or two of ham. Try it for brunch or dinner. -Donna Gonda North Canton, Ohio
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer., In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts :
CORN TORTILLA QUICHE
Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare.
Provided by Corinne Villa
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 11.9 g, Cholesterol 282.1 mg, Fat 37.1 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 18 g, Sodium 879.4 mg, Sugar 1 g
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