Corn Tortilla Quiche
Ingredients
- bulk pork sausage (340 grams)
- corn tortillas (5 count)
- shredded Monterey Jack cheese (240 grams)
- shredded Cheddar cheese (240 grams)
- canned chopped green chiles (60 grams)
- eggs (6 count)
- heavy whipping cream (120 grams)
- ricotta cheese (120 grams)
- chili powder (2 grams)
- minced fresh cilantro (15 grams)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Place 4 tortillas in the 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 chiles over tortillas. Beat eggs, heavy whipping cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
- Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 480
- fat: 37 g
- sats: 18 g
- carbs: 12 g
- fibre: 2 g
- protein: 25 g
- salt: 0 g