There were no leftovers, so that means this recipe from Simply in Season must be good!
FOR PRINTABLE VERSION CLICK HERE: Corn Quiche with Tortilla Crust
3 corn tortillas
1/2 onion (chopped; I used green onion)
1/2 green pepper (diced)
1 cup milk
1 cup cottage cheese
3 eggs (beaten)
2 cups corn
1/2 cup cheese (shredded)
1/4 cup fresh cilantro (chopped; about halfway through I realized my cilantro had gone bad, so I substituted basil)
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1. Put one of the tortillas in the middle of a pie pan, then cut the other tortillas in half and overlap to cover most of the other bottom and sides of the pan.
2. Saute’ the onion and green pepper until translucent, then mix well with the milk, cottage cheese, and eggs.
3. Stir in remaining ingredients and bake in preheated 450F oven for 10 minutes; reduce to 350F and bake another 30-40 minutes, until a knife inserted in the center comes out clean.
The Verdict: I baked this for 45 minutes and the knife never did come out clean. Well, it was clean, but still wet, so I wasn’t sure if it was because I used canned corn (I know, shoot me, but it was drained) or what. So I decided it was probably done. However, when I went to cut it the quiche had set up. Weird! Anyways, it tasted great. Because I had substituted basil, it would have been even better with some chopped tomatoes.
Serving size: 1/4 of a recipe (10.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (19%) 91.35
% Daily Value
Total Fat 10.3g 16%
Saturated Fat 4.89g 24%
Cholesterol 179.03mg 60%
Sodium 803.16mg 33%
Potassium 326.57mg 9%
Total Carbohydrates 76.06g 25%
Fiber 2.45g 10%
Protein 21.08g 42%