Recipe: Gluten-Free Mexican Quiche

I was really in the mood for quiche yesterday morning, and wondered if I could make some with corn tortilla crust, because we had a bunch of leftover corn tortillas in our fridge. The experiment turned out amazingly – Jon and I had to stop ourselves from eating the whole pie pan of quiche on the spot! The corn tortillas made such a delicious delicate crust.

The quiche is really versatile – you can throw whatever vegetables or ingredients you want into the egg mixture.

Jon’s One Line Review: Wow – you really are an exceptional cook!

Ingredients:

  • pat of butter (for greasing the pan)
  • 5-6 small corn tortillas
  • 4 eggs
  • splash of milk
  • half an onion, diced
  • two tomatoes, diced
  • large handful of cilantro leaves, chopped
  • 1 cup of salsa verde salsa (my recipe will be following soon!)
  • 1 cup of shredded sharp cheddar cheese
  • dollop of Greek yogurt (to serve)
  1. Preheat the oven to 350 degrees. Grease a pie pan with butter (I don’t have a pie pan, so I used a frying pan, and put aluminum foil over the plastic handle).
  2. Layer corn tortillas on the bottom of the pan and around the edges, so that it looks like a pie crust (to place the tortillas around the edges, use a pair of scissors to cut them in half, and put the flat side down on the surface. You want to make sure the whole bottom of the pan, and sides are covered.
  3. In a big bowl, mix the eggs, milk, onion, tomatoes, salsa, cilantro, and cheese.
  4. Pour the egg mixture into the tortilla crust “shell”.
  5. Put in the oven, and bake for 35-45 minutes, until the egg is cooked and set.
  6. Serve with a dollop of Greek yogurt to cut the heat!

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