Salsa Mexicana Quiche
Corn tortillas form the crust for this Mexican-style quiche.
4 corn tortillas
1/2 tablespoon vegetable oil
3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/8 teaspoon salt
1 medium tomato, chopped
2 tablespoons jalapeño, seeded and minced
4 green onions, trimmed and sliced
1/3 cup tomato-based salsa
3 large eggs, beaten
1/2 cup milk
1/2 cup shredded Monterey Jack cheese
- Preheat oven to 350°F (175°C).
- Warm the tortillas in a dry skillet until soft, then coat an 8x8x2-inch baking dish with the oil and arrange the tortillas to cover the bottom and sides.
- In a bowl, combine flour, chili powder and salt. Sprinkle the tortillas with a little of the flour mixture. Top with tomato, pepper and onion. Sprinkle again with the flour mixture. Spoon salsa over the top. Combine the eggs and milk well and pour over the vegetables.
- Bake, uncovered, about 20 to 25 minutes or until a wooden pick inserted comes out clean. Top with cheese and bake until cheese melts. Serve hot.
Makes 4 servings.