| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Safflower oil; (up to 1 cup) |
| 7 |
|
Corn tortillas; up to 8 |
| 2 |
|
Eggs |
| 2 |
c |
Half-and-half or cream |
| 1/2 |
ts |
Salt |
| 2 |
c |
Shredded Monterey jack cheese; (about 8 ounces) |
| 1 |
c |
Refried beans |
| 1/2 |
lb |
Sausage; cooked and drained |
| 2 |
tb |
Mild green chilies; diced |
| 1 |
|
Avocado; sliced |
| 1 |
|
Tomato; sliced |
|
|
Snipped cilantro leaves |
INSTRUCTIONS
CRUST
FILLING
PRESENTATION
In a medium-size skillet, heat the safflower oil. Dip each tortilla briefly
to soften and seal and then press between paper towels.
Spray a 9-inch pie pan with a non-stick vegetable coating and then line
with the prepared tortillas, overlapping them, extending about 1/2 inch
over the pan edge.
In a small bowl, combine the eggs, half-and-half or cream, and salt. Set
aside. Sprinkle half the cheese over the tortillas, followed by the beans,
sausage, chilies, and then the egg mixture. Evenly distribute the remaining
cheese over the top. Bake in a preheated 350°F oven for 30 minutes or until
firm.
Garnish the baked quiche with avocado and tomato slices. Place cilantro
leaves over the top. Serve warm.
Storage, Freezing, and Advance Preparation: This is as good at room
temperature as it is hot, but it does not freeze very well.
Source: Creative Mexican Cooking
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98
Recipe by: The Best of the Best From Texas, p.149
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 7, 1998
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