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Tamale Potato Quiche

Tamale Potato Quiche

Tamale Potato Quiche


Makes 6 servings


1/2 pound small red potatoes, peeled and sliced 1/8 inch thick
1 cup white cornmeal
1 teaspoon ground cumin
3/4 teaspoon salt, divided
2 cups (8 ounces) shredded Cheddar cheese, divided
4 eggs, divided
1/3 cup water
2 tablespoons olive oil
1/2 cup low-fat (1%) cottage cheese
2 tablespoons milk
1/4 teaspoon black pepper
1 can (4 ounces) chopped green chiles, drained
1 medium red bell pepper, seeded and cut into thin strips
Sour cream and fresh cilantro


  1. Place potatoes in small saucepan; cover with water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 minutes or until potatoes are crisp-tender. Drain. Set aside.
  2. Combine cornmeal, cumin, 1/4 teaspoon salt and 1 cup Cheddar cheese in medium bowl; toss to mix. Beat 1 egg in small bowl; beat in water and oil until blended. Stir into cornmeal mixture just until cornmeal is moistened.
  3. Pat mixture evenly on bottom and up side of greased 9-inch glass pie plate.
  4. Place remaining 3 eggs, cottage cheese, milk, remaining 1/2 teaspoon salt and black pepper in blender; process until smooth.
  5. Arrange half of potatoes in layer in crust. Sprinkle with green chiles and 1/2 cup Cheddar cheese. Top with remaining potatoes and 1/2 cup Cheddar cheese. Arrange bell pepper strips on top. Carefully pour egg mixture over layers, allowing mixture to seep through layers.
  6. Cover completely with plastic wrap, folding ends under. Place round metal cooling rack inside wok; fill wok with 1-1/2 inches water. (Water should not touch rack.) Place pie plate on rack. Bring water to a boil over high heat; reduce heat to low. Cover wok; steam 35 to 40 minutes or until egg mixture is set. (Replenish water, if necessary.)
  7. Cool 10 minutes. Cut into wedges. Garnish with sour cream and cilantro.

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