Mexican quiche

Ingredients:

• 4 large eggs
• 3/4 cup heavy cream
• 3 tbsp. l. olive oil
• 1 small poblano pepper, seeded and thinly sliced
• 2 green onions, thinly sliced
• 0.5 cups of grated Mexican cheese mix
• 1 can (280 g) tomato sauce for enchiladas
• 3 corn tortillas, 15 cm in diameter, 2 cut in half
• 1 jicama (0.5 - 0.7 kg.)
• Juice of 1 lime
• 0.5 cup chopped fresh cilantro

Preparation:

1. Preheat oven to 200°C.
2. In a large bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, and some freshly ground black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano peppers, sprinkle with 1/4 teaspoon salt, and cook until crisp-brown, 5 to 8 minutes. Add to the egg mixture along with the green onions and grated cheese, reserving 2 tablespoons of the cheese; stir to combine.
3. Pour the tomato sauce into the skillet and bring to a simmer; remove from heat. Using tongs, dip the whole tortilla into the sauce to coat. Place in a 9-inch pie dish. Dip the tortilla halves into the sauce and arrange them on the sides of the dish, rounded edges up. Set aside any remaining sauce.
4. Pour the egg mixture over the tortilla shell, sprinkle evenly with the reserved 2 tablespoons of cheese, and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden brown and the filling is set, about 25 minutes.
5. Meanwhile, peel and slice the jicama into strips. Toss in a bowl with lime juice, cilantro, the remaining 2 tablespoons olive oil, and 1/4 cup water; season with salt and pepper. Heat the remaining tomato enchilada sauce over medium heat, thinning with a couple of tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.