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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Tortilla Quiche with Peppers & Cilantro

Cummulative Rating

Servings
Makes 4-6 servings.
Difficulty
Easy

Ingredients

8 corn tortillas
3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
8 eggs, lightly beaten
1 cup cheddar cheese, grated
1/2 red bell pepper, diced
1/2 cup red onion, diced
1/2 cup canned black beans, drained and rinsed
1/4 cup cilantro, chopped
1/2 jalapeño pepper, seeded and minced
1/4 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sour cream & fresh Pico de Gallo for garnish

Directions

Preheat the oven to 300°F. In a 10 inch dry skillet over high heat, cook the tortillas, one at a time, turning once, for 15 seconds, just to soften. Set the tortillas aside. Remove the skillet from the heat and fan the tortillas out onto the bottom, going up the sides of the skillet like petals of a flower. Dot the tortilla crust with the butter.

In a bowl, combine the shallots, garlic, eggs, cheddar, bell pepper, red onion, black beans, cilantro, jalapeño pepper, cream, salt and freshly ground black pepper. Pour the mixture into the tortilla-lined skillet. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Slice into wedges and dollop with sour cream and fresh pico de gallo.

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