Loved it!!! I was expecting it to be difficult to cut, but it wasn't and the wedges held their shape beautifully. I did do things differently, only because I didn't have everything listed. This is my end result... I used soy chorizo. Sauteed it with diced onion and bell pepper. I had a left over baked potato, I sliced it thin and fried the slices quickly in a bit of oil, salt and pepper. (My tortillas were a bit old, dry so I heated them up in a bit of oil in a hot frying pan, to soften them). I thought this was a great idea actually, it really helped the tortillas to mold to the shape of the pie plate. Assembling the pie... I laid in the tortillas to fit (I only needed 4), arranged the semi-fried, thin cut potatoe on top of the torts,but only on the bottom (first layer). Followed the rest of the directions. On top of the quiche I decoratively arranged thin slices of pickled jalepenos, and thinly sliced tomatoes alterating them. Came out looking beautiful. Put a little grated parmesan cheese and fresh chopped cilranto on top before serving. A dollap of sour cream and/or salsa too if you like. While we were devouring it and my husband saying I had to rate this 5 stars. We were really enjoying the cilranto flavor with it, thinking a lite cilranto sour cream sauce would be awesome on it. Fantastic. Absolutely will be doing this again. I husband is not a breakfast eater, and I am always trying to make him eat. He said today I could make this for him everyday for breakfast. What
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