Corn Tortilla Quiche

This is a tasty baked egg casserole that doesn't require the use of a pastry crust - just some leftover corn tortillas. There are a ton of options for the filling - I usually use just sausage and cheese, but you could easily substitute chopped ham, ground beef, or vegetable chunks.

It can be easily doubled and makes a great potluck or brunch dish - and has the added benefit of being gluten free as well, in case that is a consideration.

I got this recipe from Allrecipes.com but it doesn't seem to be there anymore - so it's a good thing I wrote it down when I did!


Corn Tortilla Quiche

3/4 lb pork sausage, cooked (the original recipe used a whole pound)
5-6 6-inch corn tortillas
2 cups shredded cheese (cheddar, colby-jack, whatever you like)
1/4 cup canned diced green chiles - about half a can
6 eggs
1/2 cup plain yogurt (original recipe used cream)
1/2 cup cottage cheese (or double the yogurt)
1/2 tsp chili powder


1. Preheat oven to 350 F.

2. Grease a 9-inch glass pan. I prefer a square pan, but a pie pan works as long as you're careful.

3. Tear tortillas into smaller pieces and layer them in the bottom of the pan, two tortillas deep.

4. Layer sausage, cheese and green chiles on top of the tortillas - or, mix it all together in a bowl and dump it all in at once.

5. In a large mixing bowl, beat the eggs, then stir in yogurt and cottage cheese.

6. Pour egg mixture slowly over the cheese/sausage mixture, being careful to distribute it evenly. If it looks like it will overflow, poke into the filling in the pan with a fork here and there to allow the liquid to sink into it more easily.

7. Bake 45-55 minutes, until center is set and puffed. Let rest for 15-20 minutes before cutting.

This can be easily doubled and baked in a 9x13 inch glass pan.