Mexican Quiche

4 (6-inch) flour tortillas
4 ounces jack cheese with peppers, sliced
1/2 teaspoon chili powder
2 cup milk
4 eggs, beaten
1/2 teaspoon salt
1 (3 ounce) can French fried onions
1/4 teaspoon dry mustard

Press one flour tortilla in each of four casseroles; top with cheese slices and about 3/4 of the onion rings.

In saucepan, heat milk to almost boiling. Gradually add hot milk to eggs, blending well; stir in salt, chili powder and mustard. Divide egg mixture between casseroles. Bake at 350 degrees F for 23 minutes. Top with remaining onions and bake 5 minutes more. Let stand at room temperature for 5 minutes before serving.

Makes 4 individual casseroles.

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