This strawberry cream cheese pie has been a family tradition since my daughters were young. Currently, they are 40 and 42. I have been preparing this pie for a very long time, as you can see. When we have barbecues in the summer, they always ask for it. When I can locate fresh strawberries in the winter, I even prepare it for them. I believe you’ll enjoy it as well. According to my granddaughter, the name should be “To Die For Strawberry Cream Pie.”
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ pound bulk pork sausage
- 5 (6 inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- ¼ cup canned chopped green chiles
- 6 eggs, beaten
- ½ cup heavy whipping cream
- ½ cup ricotta cheese
- ½ teaspoon chili powder
- ¼ cup minced fresh cilantro
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Place four tortillas in prepared pie plate, overlapping and extending 1/2-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chilies over tortillas. Combine eggs, heavy whipping cream, ricotta cheese, and chili powder in a bowl; slowly pour egg mixture into pie plate.
- Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 18 g |
| Sodium | 879 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I have substituted turkey sausage, low fat cheese, cottage cheese, and milk for lower calories. Also I make it the night before and let it sit in the refrigerator until the next morning. The flavor of the corn tortillas are really intensified. I do let the quiche warm up while the oven pre-heats. A very tasty breakfast.
Delicious! I made some low-calorie and healthy substitutions: eggs whites for 2/3rds of eggs, I added onions, and I used “impossible” (vegetable) sausage.
Made this today for lunch. Based on other reviews I used 5 eggs. Also substituted the ricotta with queso blanco. Easy to make and delicious. The tortillas came out crispy. Served it with a dollop of sour cream and a side of pinto beans with rotel and topped with cheese.
My family doesn’t care for ricotta or cottage cheese. But what we do like is Mexican cheese (queso fresco), so substitute that crumbled up in place of the ricotta. Topped with a dollop of Mexican crema. Yummy!
Excellent dish. We made it in two smaller square dishes se we could freeze one after baking. Very tasty and will make again.
I made it!!! Went right by the recipe. Easy and great for dinner!
Easy to prepare and tasty. Used a fresh jalapeño rather than canned chilies.
I was looking for a recipe to use up my corn tortillas, and this is it! Although I did make quite a few changes, I basically followed the general recipe. I used ground beef, mozzarella cheese, cheddar and jack cheese, soy milk and butter in place of the sour cream, cottage cheese instead of the ricotta and four eggs instead of six (otherwise it would have run over the pie plate which it did anyway a bit). This is one of the more delicious recipes I have made!
I was looking for a recipe to use up my corn tortillas, and this is it! Although I did make quite a few changes, I basically followed the general recipe. I used ground beef, mozzarella cheese, cheddar and jack cheese, soy milk and butter in place of the sour cream, cottage cheese instead of the ricotta and four eggs instead of six (otherwise it would have run over the pie plate which it did anyway a bit). This is one of the more delicious recipes I have made!
This is not a bad quiche. It’s about the same as any other quiche I’ve had but the tortilla crust does make it easier than making a pie crust. I shall use this recipe again.
This is not a bad quiche. It’s about the same as any other quiche I’ve had but the tortilla crust does make it easier than making a pie crust. I shall use this recipe again.
This was fabulous. A different twist for a quiche. I will make this again.
I loved the flavour of this quiche! I added sliced sausages, but I should have chopped them smaller. They ruined the overall texture of the dish. My fault entirely, as it seems like sausage crumble is what the recipe calls for. I added green onion and banana peppers instead of jalapeño. These were great! I accidentally added the cilantro before cooking, but it still tasted lovely. My favourite part was the corn pie crust, but was also why I gave this recipe 4 stars instead of 5. The crust on the bottom and sides was really good, but on the edges it was hard and inedible. Next time I’m cutting off the edges, and I’m going to make it with bacon or without meat at all.
Kids and husband loved it.
I will make again everyone loved it. the change i made was out of necessity. I could not find ricotta at store ( all sold out). I substituted sour cream, grated parmesan cheese (in the container) and shredded mozzarella cheese to make 1 cup. It was a big hit.
I doubled the recipe and used an emu egg In lieu of 12 chicken eggs. The doubled recipe fit nicely in a 9×13 baking dish. I used 9 corn tortillas to line the dish and doubled the ingredients. Baked about 20 minutes longer than original recipe. We eat all our emu eggs during laying season and this recipe is the best tasting and easiest to prepare of ALL the recipes we have experimented with. Freezes nicely too!
Used 4 full eggs plus 3 egg whites so it wasn’t as “eggy.” Delish and super easy to make. Will definitely make again.
so easy to make and DELISH! I used 4 full eggs and then added 3 additional egg whites to make it a little less “eggy.” flavor was great.
We love this. I used Italian chicken sausage. Yummy!
I made it with no dairy, but it turned out gorgeous with the sausage, shredded spinach, chives…a keeper in my recipe box!
I made this recipe and of course had a few changes. I used half-n-half instead of whipping cream. I chopped one fresh Jalapeno pepper and added that to the sausage after cooking and draining the sausage and then cooked the sausage and Jalapeno pepper together for several minutes. I also used flour tortillas instead of corn. I was worried the flour tortillas would get soggy but they didn’t. I sprayed Pam into the pie dish and then wiped that with a paper towel before laying the tortillas into it.