Zucchini Quiche with Corn Tortilla Crust

Published on by carol lou

I was leafing through recipes from years ago when we lived in Texas.  After returning from a trip to the Southwest, I wanted to try something new and found a note about a crust made out of corn tortillas.  I thought this was a must try since it is so much quicker, easier and not as caloric as a pastry crust.  I softened the tortillas with a quick flip in a skillet of hot oil, patted them dry with paper towels and lined my removable bottom tart pan to form a crust.  Then I made my filling and the results were great.  A crisp crust with a gooey filling, perfect as a light summer meal.

 

 

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Zucchini Quiche with a Corn Tortilla Crust

Servings 8

Ingredients

  • 7 corn tortillas
  • 3 tablespoons canola oil
  • 1 medium onion, chopped fine
  • 2 cups shredded zucchini
  • 1 cup shredded Monterey Jack cheese
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1/4 cup minced Italian parsley
  • pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon diced pimento

Instructions

  1. Spray a 9 inch tart pan with a removable bottom with non-stick spray. In a medium saucepan, heat oil until tortilla sizzles when placed in the oil, cook quickly on both sides just until soft, drain on paper towels.  Begin in the center and place one tortilla, then the other tortillas around the edges of the pan overlapping to form a crust.  Using the same skillet, cook the onion until transparent, set aside.  Spread the zucchini and cheese evenly in the crust.  Preheat oven to 350 degrees.  In a medium bowl whisk together the ricotta cheese, eggs, minced parsley and milk.  Stir in the onions, pimento, cayenne and salt.  Pour evenly over the zucchini and cheese.  Bake for 40 minutes or until set.  Allow quiche to stand 5 minutes prior to cutting.  Serve with your favorite salsa.

    If you like a bit more heat, you can use Pepper Jack cheese in place of the Monterey Jack cheese