Ingredients:
4 eggs
3/4 cup heavy cream
sea salt & ground pepper
2 green onions, chopped
3/4 cup shredded Mexican blend cheese
1 tbs EVOO
1 medium poblano chile pepper, chopped, seeds & membrane removed
1 10 oz can red enchilada sauce
4 6-inch corn tortillas, 3 cut in half & 1 whole
cilantro, chopped for serving
avocado, for serving
green onion, for serving
Directions:
1. Preheat oven to 400 degrees. Whisk the eggs, heavy cream, 1/2 tsp salt, a few grinds of pepper, green onions, & 1/2 cup of cheese in a large bowl. Heat 1 tbs EVOO in a large skillet over high heat. Add the poblano, season with 1/4 teaspoon salt & cook until charred in spots (about 5 minutes), then add it to the egg mixture. Stir until just combined.
2. Into the same skillet, add the enchilada sauce and heat until it just starts to bubble and then turn off the heat. Using tongs, dip the tortilla in the sauce until coated, and place in a 9-inch pie plate. Put the whole tortilla on the bottom, and the halved tortillas on the edge with the rounded part on the sides, making a "pie shell".
3. Top the tortilla "pie shell" with the egg mixture, and sprinkle with 1/4 cup of the cheese, and drizzle 3 tbs of the left-over enchilada sauce. If you have anymore of the red enchilada sauce, save it for serving. Bake for about 25 minutes, or until golden brown and the egg sets.
4. Serve warm quiche with a slice of avocado, sliced green onions, cilantro, and remaining red enchilada sauce.
5. Enjoy!
