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Chile Corn Quiche with Corn Tortilla Crust

A little southwestern twist on your breakfast quiche. Serve with salsa, sour cream or sliced avocado.


  • 5 Corn tortillas

  • 6 large eggs

  • 1/2 cup cream cheese, softened

  • 1 cup shredded cheddar and pepper jack cheeses

  • Spices: 1/2 t cumin, 1/4 chili powder, 1/2 salt, 1/4 black pepper

  • 1/2 cup frozen corn

  • 1/2 cup chopped roasted green chiles

  • Garnish: sour cream, salsa, avocado slices


  1. Soften tortillas on the stove with olive oil and heat to make more pliable

  2. Grease bottom and sides of pie dish

  3. Arrange tortillas to fit in bottom and sides of dish as a crust with small overlap over the edge

  4. In a bowl, beat eggs with cream cheese and other cheeses

  5. Add spices and mix

  6. Stir in corn and chiles

  7. Pour egg mixture over tortillas, make sure not to overfill

  8. Bake at 375 degrees for 30 minutes or until eggs are set

  9. Let cool slightly and then slice and carefully remove each slice from pan and serve with garnishes


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