Southwestern Quiche - cooking recipe

Ingredients

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

Preparation

Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.
Place one tortilla in center of 9 inch quiche or pie pan.
Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.
In oil remaining in skillet, cook onion until tender, but not browned.
Stir in corn, green chilies, olives and tomato.
Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.
In bowl, combine half-and-half, eggs, salt, and cayenne pepper.
Sprinkle cheese evenly over tortilla shell.
Sprinkle vegetables over cheese.
Pour egg mixture over all.
Bake at 375\u00b0F for 35 minutes.
Cool 5 minutes.
Garnish top with avocado slices and cilantro or parsley.