Corn Tortilla Quiche

At a reunion of 5 high school girlfriends in Paso Robles last week (and H.S. was a loong time ago!) this was what Sue brought for breakfast. And she got the recipe when Fran served it to her on a visit years before! It was published on a website called Mr.Breakfast.com, which is still up and running but the last comments were a decade ago. I loved it , and had it two days in a row. To update it a bit I will substitute half and half for the whipping cream or evaporated skim milk, and use less sausage; maybe 3/4 pound. Sue suggested Jimmy Dean spicy or sage sausage. Using corn tortillas for the crust is a genius way to simplify; although its a bit hard to slice. Delicious with salsa and avocado to serve.

5 corn tortillas

6 eggs beaten

1/2 cup small curd cottage cheese1/2 cup whipping cream or evaporated skim milk ( see above)

1 cup Monterey Jack cheese, shredded

1 cup Cheddar cheese, shredded

1 can chopped green chilies

1 pound pork or turkey breakfast sausage

Spray pie plate with cooking spray. Arrange 4 tortillas in the bottom so they overlap and extend about 1/2 inch over the edge of the pie plate. Lay fifth tortilla over the middle.

Brown the sausage and drain it well. Place sausage, green chilies and shredded cheeses on top of the tortilla crust. In a bowl, mix eggs, cream, cottage cheese. Season with chili powder if you like. Pour the egg mixture slowly over the ingredients in the crust. Bake at 375 degrees F. for 45 minutes until golden and puffy. Cut into wedges and serve. Serves 4 to 6.