Tortilla Crust Quiche
Eggs are the original fast food … only more versatile. Plus you don’t have to go through a drive-through window to enjoy them.
This recipe is delicious as written, but when you make it again (you will!), play around with the ingredients. Eggs and cottage cheese form the base, but the rest is up to you!
use any other chopped veggies you have: try broccoli, zucchini or sliced mushrooms
switch out the cheese
swap black beans for lentils
play with herbs and spices: try chili powder, oregano or basil
(check out this Blog Post for more on using herbs and spices)
The possibilities are endless!
Leftovers can be refrigerated for up to 3 days.
Let’s make this:
* This recipe is made in an oven safe pan (I used a cast iron skillet)
INGREDIENTS:
olive oil
1 large tortilla
2 eggs
1/4 C cottage cheese
1/4 C thawed frozen spinach, well drained | or use 1/2 C fresh spinach, lightly wilted in a hot pan
1/4 C canned lentils, drained & rinsed
1/2 sweet bell pepper, sliced
2 Tbs feta cheese, crumbled
1 green onion, chopped
salt and pepper to taste
THIS IS HOW:
Preheat oven to 350º
Lightly oil the bottom of your pan. Push tortilla shell into the oiled pan, making sure the bottom is well coated with oil.
Crack both eggs into the tortilla shell, add cottage cheese and spinach and whisk lightly to mix. Season to taste with salt and pepper.
Top with lentils, bell pepper, feta and onion
Bake in preheated oven until eggs are set (25 - 30 minutes).
Carefully remove pan from oven (handle with be HOT!) and let stand for a couple of minutes before serving.
Serve with sliced tomatoes, salsa or a salad on the side
