Tortilla Crust Quiche
Tortilla Crust Quiche
Ingredients
2 large flour tortillas, or corn tortillas
2 tablespoons melted butter
1 cup leftover baked potatoes, diced or sliced
1/2 cup sliced deli ham, chopped
1/2 cup roasted green chile, chopped and drained
1 to 1 1/2 cups shredded cheese, such as cheddar, Monterey Jack, Pepper Jack, or Colby Jack
6 large eggs
1/3 cup milk or heavy cream, optional, for a softer filling
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder, optional
1 tablespoon chopped green onions or parsley, optional
Instructions
Preheat the oven to 350°F / 175°C.
Lightly grease a cast iron skillet or pie dish.
Place one tortilla flat on the bottom of the skillet.
Cut another tortilla into pieces and press them around the sides of the skillet to form a simple tortilla crust.
Brush the tortillas with melted butter.
Bake the tortilla crust for about 15 minutes, or until it begins to firm up and lightly crisp.
Remove the crust from the oven.
Add the diced baked potatoes, chopped deli ham, roasted green chile, and part of the shredded cheese into the tortilla crust.
In a bowl, whisk together the eggs, milk or cream if using, salt, black pepper, and garlic powder.
Pour the egg mixture evenly over the filling.
Sprinkle the remaining cheese over the top.
Bake for about 40 to 45 minutes, or until the eggs are set, the top is lightly golden, and the quiche is firm enough to slice.
Let the quiche rest for 10 minutes before cutting.
Slice and serve warm.
Notes
This tortilla crust quiche is very flexible. You can use flour tortillas for a softer crust or corn tortillas for a more rustic flavor.
The filling can be changed depending on what you have. Try cooked sausage, bacon, chicken, mushrooms, spinach, bell peppers, onions, tomatoes, or leftover roasted vegetables.
If using watery vegetables or green chile, drain them well before adding them to the crust so the quiche sets properly.
This quiche is delicious for breakfast, brunch, lunch, or a quick dinner with a side salad.