Chile Tortilla Eggbake
"There are simply not enough words for "simple" and "perfect" to describe this do-ahead one-dish meal--the very best thing to bake and serve the crowd that is crowding hungrily around your kitchen looking for breakfast on, say, a holiday morning. Because you assemble it the night before, all you have to do the next day is pop it in the oven. When it emerges, the whole thing will be appealingly brown and bubbly and oozy, and the tortillas will have gotten thick and soft in a way that makes it kind of like quiche only, somehow, better. This recipe is alsoendlessly adaptable: you can simply omit the chiles, or swap in something else like sautéed mushrooms and onions...."
INGREDIENTS
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6 flour tortillas, soft-taco size (fewer if the tortillas are larger)
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3-4 small cans of chopped green chiles, drained and rinsed in a sieve
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1 pound grated cheese
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5 eggs, beaten
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2 cups milk (2% or whole, but not skim)
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1 teaspoon kosher salt (or half as much table salt)
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