Tortilla Quiche
Ingredients
Vegetables and Spices
-
1
each
bell pepper, chopped
-
1
each
zucchini, chopped
-
2
each
chipotles in adobo, minced
-
1
each
hot chili pepper, diced
-
1
each
tomato, chopped
-
leftover
none
sautéed leeks, sliced
-
to taste
none
salt and pepper
-
to taste
none
cilantro, minced
Dairy and Eggs
-
3
each
eggs
-
½
cup
milk
-
to taste
none
grated Parmigiano Reggiano
Tortilla Base
Instructions
- 1. Preheat the oven to 350ºF.
- 2. Sauté the bell pepper, zucchini, hot chili pepper, tomato, and leeks in a pan, seasoning with salt and pepper.
- 3. In a separate bowl, whisk together the eggs and milk.
- 4. Line a buttered pie pan with the tortillas.
- 5. Combine the sautéed vegetables with the egg mixture and cheese, then pour into the tortilla-lined pan.
- 6. Bake for about 30 minutes until set, allowing it to jiggle slightly when shaken.
- 7. Let it sit for 10 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
20g
Total protein
15g
Sodium
300mg
Cholesterol
200mg
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