One of my girlfriends came over to my house one evening and made me this Mexican quiche for dinner. It was too delicious not to share the recipe! It was the perfect girl meal, but I could easily add ground sausage or turkey if I were making it for the husband. The leftovers made a great lunch for me! This is one of those meals that can easily be made for breakfast, lunch, or dinner. I loved it!
7 corn tortillas
1/3 cup flour
1 1/2 tsp chili powder
1/2 tsp salt
2 medium tomatoes, chopped
2/3 cup salsa
6-8 green onions, sliced
1-2 jalapeno peppers, seeded and diced
8 eggs, beaten
1 cup milk
1 (10 oz) package of frozen chopped spinach, thawed and well drained
1 cup shredded Monterey Jack cheese
1. Preheat oven to 350 degrees, and spray a 9x13 pan with cooking spray.
2. Place tortillas on the bottom of the pan, overlapping to cover completely. Set aside.
3. Combine the flour, chili powder, and salt. Sprinkle half of the flour mixture over tortillas.
4. In a medium bowl, combine tomatoes, salsa, green onions, and jalapenos. Spoon over tortillas, and sprinkle with remaining flour mixture.
5. In another medium bowl, combine eggs, milk, and spinach. Pour egg mixture evenly over the mixture in the baking dish.
6. Bake for 30 minutes. Remove from oven, sprinkle with cheese, and bake 5 minutes more.