I often talk about my friends Peter and Tari, who live in Puerto Vallarta, Mexico. I credit them with a lot of my culinary education and creative ideas. This dish is one of their inventions. Lining the pan with tortillas lends the familiar corn masa flavor that is indicative of Mexican cuisine—and is much easier and faster than making pie dough, as one does for a traditional quiche.
This recipe can be used for one whole quiche made in a 10" pie plate or individual ramekins, which are handy for a brunch or lunch buffet. For a whole quiche, use a 10" pie plate and line the bottom with the tortillas, overlapping them. When cool, cut it into wedges. If you are celebrating Cinco de Mayo this weekend and need an easy app to bring to a party, buy 4-inch tortillas (street taco size) and place them in a muffin tin. Any way you make it, this quiche is la bomba!
Mexican Quiche in a Tortilla Crust
2 T unsalted butter
6 green onions, chopped
1 zucchini squash, split into quarters lengthwise and sliced
3/4 c of corn, fresh from the cob or frozen
9 large eggs
1/2 t Mexican oregano
1/2 c whipping cream
3 T mild, canned green chiles
dash of hot sauce, Tabasco or whatever you like
1 c hot pepper jack cheese, cheddar or plain jack work well too
1/2 t kosher salt
1/4 t pepper freshly ground
1/4 c parmesan cheese for sprinkling on top
6 six inch corn tortillas
nonstick vegetable spray for ramekins
Preheat oven to 350 degrees.
Melt the butter in a medium pan and sauté the green onions until soft, about 5 minutes, add the zucchini and cook for another 5 minutes until the zucchini is softened. Turn the heat to low and add the corn tossing to combine all ingredients. Cook for a few more minutes, turn off and let cool a bit.
In a medium bowl, whisk together the eggs, oregano, cream, chiles, tabasco, hot pepper jack, salt and pepper. Add the cooled veggie mix and stir well.
Spray sides and bottom of six ramekins (4″) with non-stick spray. Warm the tortillas in the microwave for 20-30 seconds, just until soft enough to mold into the ramekins pressing the bottom and sides to form a crust. It’s ok if they crack a little, the filling will get into the cracks and be fine. With a cup measure, add the filling to the tortilla lined ramekins. Top with the Parmesan cheese. Place the ramekins onto a baking sheet and bake for 25-30 minutes or until the tops are puffed and brown. Remove from oven and allow to set for 3-5 minutes. With a fork, loosen each quiche around the edges and transfer to plates or a serving platter. Top with sour cream, salsa, chopped cilantro or just serve plain, either way they are delicious.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"