Shelly's Recipe

Southwestern Quiche

Category: Quiche and Savory Tarts / Tartlettes

4 flour tortillas (8 inches)
1 pound uncooked chorizo
1/2 pound sliced button mushrooms
1 tablespoon butter
1 green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
4 eggs, beaten
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup heavy whipping cream
1 medium tomato, seeded and chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salsa and cubed avocado, optional

In a greased 9-inch pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside.

In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, sauté mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer.

In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn.

Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado, if desired.