- Crust:
- 12 Old El Paso® White Corn Taco Shells
- 3 tablespoons butter or margarine, melted
- Filling:
- 3 eggs
- 1 cup small curd cottage cheese
- 2 cups shredded Mexican 4-cheese blend
- 1/2 cup milk
- 2 tablespoons butter or margarine, melted
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons drained Old El Paso® Chopped Green Chiles
- 2 tablespoons chopped ripe olives
- Topping:
- 6 tablespoons sour cream
- 6 tablespoons Old El Paso® Thick 'n Chunky Salsa
- Heat oven to 325 degrees F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325 degrees F for 15 minutes.
- Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
- Remove partially baked crust from oven; increase oven temperature to 400 degrees F. Pour filling into crust.
- Return to oven; bake at 400 degrees F for 10 minutes. Reduce oven temperature to 325 degrees F; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
- Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.