Corn Tortilla Quiche
3/4 lb. bulk pork sausage
5 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 cup canned chopped green chiles
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley (for garnish)
Note: add some salt and pepper to taste for a little more seasoning.
In a skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-inch pie plate, overlapping and extending 1/2 inch beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chiles. Combine eggs, cream, cottage cheese and chili powder (and salt and pepper if desired); slowly pour over chiles. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro or parsley. Cut into wedges. ENJOY!