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  • Writer's pictureElan Dakota Halpern

Mexican Quiche

Yield: ~1 hotel pan


  • 24 corn tortillas

  • Cooking spray

  • 2 ¼ cup flour

  • 2 tbsp. chili powder

  • Salt and pepper to taste

  • 12 medium tomatoes, chopped

  • 5 jalapenos, seeded and minced

  • 2 bunches green onions, thinly sliced

  • 4 cups prepared salsa

  • 36 eggs beaten

  • 6 cups milk

  • 6 cups Monterey Jack or Cheddar cheese, shredded


1. Preheat the oven to 350 degrees F.

2. Warm the tortillas in a dry skillet until soft. Spray a 2” hotel pan with the

cooking spray, and arrange the tortillas to cover.

3. In a bowl, combine the flour, chili powder, and salt. Sprinkle the tortillas with a

little of the flour mixture. Top with the tomato, pepper and onion. Sprinkle

again with the flour mixture.

4. Spoon the salsa over the top.

5. Combine the eggs and milk, and pour over the vegetables. Bake, uncovered,

about 45 minutes or until a toothpick inserted comes out clean. Top with the

cheese and bake until the cheese melts. Serve immediately.

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