Southwestern Quiche

1. 1

   Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.

2. 2

   Place one tortilla in center of 9 inch quiche or pie pan.

3. 3

   Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.

4. 4

   In oil remaining in skillet, cook onion until tender, but not browned.

5. 5

   Stir in corn, green chilies, olives and tomato.

6. 6

   Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.

7. 7

   In bowl, combine half-and-half, eggs, salt, and cayenne pepper.

8. 8

   Sprinkle cheese evenly over tortilla shell.

9. 9

   Sprinkle vegetables over cheese.

10. 10

    Pour egg mixture over all.

11. 11

    Bake at 375u00b0F for 35 minutes.

12. 12

    Cool 5 minutes.

13. 13

    Garnish top with avocado slices and cilantro or parsley.

* Per serving · 4 servings · Values may vary.