Corn Tortilla Quiche

By kayjayjohnson

Ingredients

• 3/4 pound bulk pork sausage
• 5 corn tortillas (6 inches)
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup chopped canned green chilies
• 6 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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 near the center comes out clean. Sprinkle with cilantro. Cut into wedges.