Individual Southwestern Quiche in Corn Tortilla - Pinehurst Inn Bed & BreakfastPinehurst Inn Bed & B
A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.
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Cooking tools:
- Muffin tin
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Fork
- Cooling rack
- Kitchen towel
- Grater
Ingredients
- 4 six inch corn tortillas (we use Azteca)
- 4 ounces bulk pork sausage (you can use patties, just break them up when you cook them)
- 1/4 cup frozen corn-thawed
- 1/4 cup diced red pepper
- 2 TBLSP diced red onions
- 1 jalapeno finely chopped (seeds removed)
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup half and half
- 2 TBLSP finely grated parmesan cheese
- 1 tsp taco seasoning (either homemade or store bought)
- 1/4 cup Mexican blend or cheddar cheese
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