Frank's Recipes! Mexican Quiche

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Mexican Quiche

Servings: 8

7 corn tortillas
1/3 cup all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon salt, optional
2 medium tomatoes, chopped
2/3 cup salsa
8 green onions, sliced
1 jalapeno peppers, seeded and chopped
8 eggs, slightly beaten
1 cup 1% low-fat milk
10 ounces frozen chopped spinach, thawed and drained
1 cup nonfat cheddar cheese, shredded

Spray the bottom and sides of a 2 quart rectanglular baking dish with nonstick cooking spray. Place tortillas, overlapping and cutting to fit as necessary; set aside. Combine the flour, chili powder and salt. Sprinkle half of the flour mixture over tortillas. Combine tomatoes, salsa, green onions, and chopped jalapenos. Spoon over tortillas. Sprinkle with remaining flour mixture. In a medium bowl, combine the eggs, milk, and spinach. Pour egg mixture evenly over the mixture in baking dish. Bake, uncover, in a 350 oven for 30 minutes. Sprinkle with cheese and bake 5 minutes more. Let stand 10 minutes before serving. If desired, garnish with sliced jalapenos.