Corn Tortilla Quiche (4 servings) 5 corn tortillas 6 eggs - beaten 1/2 cup small curd cottage cheese 1/2 cup whipping cream or evaporated skim milk 1 cup Monterey Jack cheese - shredded 1 cup Cheddar cheese - shredded 1 can chopped green chilies 1 pound pork or turkey breakfast sausage This quiche was really good. The only near-complaint I have is that it may have had too much sausage. That probably sounds insane to most meat lovers, but the balance of egg and cheese to meat would have been better with 3/4 pound of sausage. Be careful if using spicy sausage and hot green chilies. I used mild versions of both, but still found the quiche a bit on the spicy side. More than anything, I liked how the corn tortillas formed a delicious crust with no effort required. That's a good thing to keep in mind for all quiche dishes. If a recipe doesn't have a crust or the crust sounds too complex, just lay down a couple of corn tortilla. So easy! (This recipe was submitted in 2002. It was tested and photographed in March 2014.) How To Make A Corn Tortilla Quiche Spray pie plate with cooking spray. Arrange 4 tortillas in the bottom so they overlap and extend about 1/2 inch over edge of pie plate. Lay fifth tortilla over the middle. Brown the sausage and drain it really well. Place sausage, green chilies and shredded cheeses on top of tortilla crust. In a bowl, mix eggs, cream, cottage cheese. Season with chili powder if you'd like. Pour the egg mixture slowly over ingredients in crust. Bake at 375 degrees F for 45 minutes until golden brown and puffy. Cut into wedges and serve. A Southwestern breakfast quiche where corn tortillas become the crust. Flavored with sausage, 2 kinds of cheese and spicy chilies. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 191. Submitted 5/5/2002.