Reviewed: Apr. 14, 2012

OK - I used a large cast iron skillet - probably more corn tortillas than called for and used ricotta cheese instead of cottage cheese. This is an awesome recipe. The whole concept of corn tortillas on the bottom instead of pie crust! Made it for Easter brunch - we loved it!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dottie

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 9, 2012

Did not do crust

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Mar. 3, 2012

To the previous reviewer it actually says "four" tortillas not flour. The 4 tortillas go around the pie plate and one in the center (5th).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Didn't I Feed You Yesterday?

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Orange Park, Florida, USA

Reviewed: Feb. 12, 2012

Typo - ingredients lists corn tortillas & the directions say flour tortillas - could be confusing to someone

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susan

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 31, 2011

This is a great alternative to a wheat crust. I served it just as is and everyone love it. Will make this often. Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Nov. 27, 2011

This is my new favorite brunch recipe. I made this two ways, one exactly per the recipe, the other I swapped out the pork sausage for chorizo. Both were a huge hit, but the chorizo one was the favorite. Side benefit that this is gluten free which can be difficult with brunch recipes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lsoates

Reviewed: Sep. 12, 2011

Great easy recipe to make with left over sausage and corn tortillas. Fresh homemade salsa makes it even better and would be a wonderful breakfast recipe also. Only change I made was I used half and half instead of the whipping cream.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

arubagal

Cooking Level: Expert

Reviewed: Jun. 20, 2011

Big hit for Father's Day! Served with toast and fresh fruit. Super easy meal. Made again 2 days later with the leftover cottage cheese and cream. (I bought one cup cartons.) Delicious topped with salsa and sour cream!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dhi

Reviewed: Apr. 12, 2011

This has become a staple in my kitchen! Super easy and everyone adores it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MaggieMo

Reviewed: Apr. 6, 2011

This is a very good quiche if you're tired of the same old vegetable/spinach variety. The Southwestern flavor was a nice change, especially with the green chilis and the corn tortilla crust. I did use half-n-half instead of whipping cream but I don't think it affected the taste at all. I used Jimmy Dean hot sausage because we like things a little spicy. I would definitely make again. The only thing I would do differently next time is mix the chilis in with the beaten egg/cream mixture instead of layering them on top of the cheese. I think it might look prettier and get the chilis mixed throughout better. At first I was worried about the curds of cottage cheese you could see on the top, but it melts in the oven, and I'm sure it helps with the creamy texture.

Was this review helpful? [ YES ]
2 users found this review helpful