Tortilla Salsa Quiche
Here's a quiche that uses corn tortillas as the crust, much easier than making a pastry crust. If you've made up a batch of Tomatilla Salsa ahead of time, use it in the quiche. Otherwise, use whatever salsa you have on hand.
4-6 Corn tortillas
2 tablespoons Coconut or olive oil for softening tortillas
6 slices Bacon, crumbled
1 cup Shredded pepper Jack cheese
1 cup Shredded cheddar cheese
1/4 cup Sliced green onions
1/4 cup cilantro, coarsely chopped
1/2 cup Chipotle Tomatilla salsa (or other fresh salsa)
6 Eggs, beaten
1/2 cup Sour cream
1/2 cup Cream cheese, cut into 1/2-inch cubes
1/2 teaspoon Chili powder
1/2 teaspoon Ground cumin
Directions: In a skillet, melt oil. When oil shimmers, slide in one or more tortillas (depending on size of skillet) tortilla and heat just long enough to soften, turning once. Place tortillas in a 9-inch pie plate, starting with one tortilla in center and remaining tortillas extending over edges of pie plate by 1/2-inch. Layer with bacon, both cheeses, green onions, cilantro and salsa. Combine eggs, sour cream, cream cheese, chili powder and cumin. Carefully pour over salsa. Bake at 350 degrees for 45 minutes or until center is set and eggs have puffed. Cut into wedges and serve with additional sour cream, cilantro and salsa.