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Individual Southwestern Quiche in Corn Tortilla

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

This recipe is from Gluten Free Spinner with slight modifications. It is easily adaptable to your own taste. Since the “crust” is a tortilla, we like to play up the “southwest” flavors and serve it with either homemade guacamole or tomato avocado salsa, and of course, sour cream. These individual quiches currently are part of our breakfast rotation. We typically start off with something baked, then a fruit and/or yogurt course, followed by the main entrée such as an individual Southwestern Quiche in a Corn Tortilla. 

Give this recipe a try and have fun playing around with different fillings. We hope you enjoy!

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Servings: 4

Ingredients:

  • 4 six inch corn tortillas (we use Azteca)
  • 4 ounces bulk pork sausage (you can use patties, just break them up when you cook them)
  • 1/4 cup frozen corn-thawed
  • 1/4 cup diced red pepper
  • 2 TBLSP diced red onions
  • 1 jalapeno finely chopped (seeds removed)
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup half and half
  • 2 TBLSP finely grated parmesan cheese
  • 1 tsp taco seasoning (either homemade or store bought)
  • 1/4 cup Mexican blend or cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees. In a large skillet cook sausage, breaking it up into small pieces. Once fully cooked, add corn, red peppers, onions, and jalapenos, and cook until veggies are tender. Set aside.

  2. Whisk together eggs, sour cream, half and half, parmesan cheese, and taco seasoning until well blended.

  3. Spray or lightly grease four wells of a large muffin pan. Wrap the four tortillas in a slightly damp paper towel and microwave the tortillas for about 40 seconds. Place one tortilla over each of the sprayed wells and push each tortilla into the well to form the "crust" of your quiche. Fill each tortilla with 1/4 of the sausage and veggie mixture and top each quiche with 1 TBLSP of cheese. Pour the egg mixture into the tortilla almost to the top of the tortilla. Bake for 25 to 30 minutes, until the egg mixture begins to puff up. Let cool for a couple of minutes, then run a knife or thin spatula around the sides of each muffin well to loosen the quiche and remove from the quiches from the pan. Serve with your favorite toppings and enjoy!

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