May 3, 2010
Do you remember the bread crust quiche I shared two weeks ago? Here is the other quiche I made that night. My family preferred this one to the other, and I think I will make it again. The tortillas made a nice thin crust, though I still think no crust at all is a delicious and easy way to make any quiche.
Gluten-Free Mexican QuichePreheat oven to 350 degrees
- 5 corn tortillas
- 4 eggs
- 1 c. salsa
- 4 slices bacon, cooked and crumbled
- 1 c. cheddar cheese, shredded
Beat the eggs in a bowl then mix everything else in. Pour the filling into the pie dish and baked it at 350 degrees about 35 minutes. Mine looked like this:
The pieces of tortilla that were sticking up were too hard to eat, but the rest was very good. We enjoyed the flavors, and I bet many of you would too.
Be sure to come back Wednesday for the quiche roundup.
This recipe is linked to Slightly Indulgent Tuesdays, Tasty Tuesday, and Tempt My Tummy Tuesdays.
Check out my Mexican goodness:
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