Southwestern Quiche

• 8 corn tortillas
• 3 tablespoons oil
• 1/2 medium onion, chopped
• 1 (7 ounce) can corn mixed with chopped peppers, drained
• 3 tablespoons canned diced diced green chilies
• 3 tablespoons chopped black olives
• 1 large tomatoes, peeled, seeded and diced
• 1 cup half-and-half
• 3 eggs
• 1/2 teaspoon salt
• cayenne pepper, to taste
• 2 cups shredded monterey jack cheese
• avocado, slices
• parsley or cilantro

1. Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.
2. Place one tortilla in center of 9 inch quiche or pie pan.
3. Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.
4. In oil remaining in skillet, cook onion until tender, but not browned.
5. Stir in corn, green chilies, olives and tomato.
6. Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.
7. In bowl, combine half-and-half, eggs, salt, and cayenne pepper.
8. Sprinkle cheese evenly over tortilla shell.
9. Sprinkle vegetables over cheese.
10. Pour egg mixture over all.
11. Bake at 375u0b0F for 35 minutes.
12. Cool 5 minutes.
13. Garnish top with avocado slices and cilantro or parsley.

corn tortillas, oil, onion, corn mixed, green chilies, black olives, tomatoes, eggs, salt, cayenne pepper, shredded monterey jack cheese, avocado, parsley

Taken from www.food.com/recipe/southwestern-quiche-121726 (may not work)