Once in awhile, two worlds collide so perfectly, you can't help but stand back in awed delight. It happened in our kitchen this weekend. A quiche and quesadilla crashed into one another, and fell instantly, madly in love. This is the result. Meet the quiche-adilla, a gluten-free master piece of epic portions. It's light and airy, filled with savory spices and seasonal ingredients, atop a hearty corn tortilla.
Quiche-adilla
2 Corn Tortillas, each cut into 4 wedges
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced
1 Red Pepper, diced
5 Eggs
1/4 C. Milk
Paprika
Onion Powder
Cheese of your choice
S&P
Preheat oven to 375.
Grease the bottom of a 9" pan. Place the tortilla wedges in the pan to form the crust. Sprinkle with S&P.
Heat a skillet over medium heat. Brown the breakfast sausage, zucchini and red pepper. Meanwhile, whisk the eggs, milk and seasonings.
Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust. Pour the egg mixture on top and sprinkle with cheese.
Bake for 20-25 minutes until cooked through and golden brown.
Paprika
Onion Powder
Cheese of your choice
S&P
Preheat oven to 375.
Grease the bottom of a 9" pan. Place the tortilla wedges in the pan to form the crust. Sprinkle with S&P.
Heat a skillet over medium heat. Brown the breakfast sausage, zucchini and red pepper. Meanwhile, whisk the eggs, milk and seasonings.
Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust. Pour the egg mixture on top and sprinkle with cheese.
Bake for 20-25 minutes until cooked through and golden brown.
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