Gluten Free Quiche with Salsa Verde

Salsa Verde Quiche

Reduced-Guilt, Gluten Free, and Vegetarian

Who’s ready for Cinco de Mayo? If looking for something savory to go along with your margarita, this is perfect for you!

I know, I know…Brunch recipes usually aren’t the first to come to mind when celebrating the day, but this gluten free quiche can hold its own against other dishes on the table.

Gluten Free Quiche with Salsa Verde

How’d This Come Together?

My main focus is to create recipes that are reduced-guilt. Food that is filled with delicious flavor and plenty of natural ingredients. Quiche normally is within a pastry crust and will often have some kind of sausage/meat. I was inspired by Cinco de Mayo and that drew me to corn tortillas. The recipe came together quite quickly from there! The corn tortilla crust with a layer of vegetarian refried beans, salsa verde, fresh green onion, egg, tomato, and cheese is perfectly light while also being filling thanks to the beans and eggs. This meal will give you the fuel to go out and rock your day!

Star Players

Salsa Verde: Salsa verde adds a perfect, mild kick to the quiche. The tomatillo salsa is fresh and can compete with the other flavors in the dish. I buy my salsa at Trader Joe’s

Corn Tortillas: The corn tortillas make the perfect crust for the quiche. Dare I say that I enjoy the tortilla crust more than the typical pastry? The crispiness and crunch do it for me, I think. My go-to is the white corn tortillas by La Banderita

Refried Beans: The beans add a great source of protein along with the eggs and serve to keep the liquid from the eggs and salsa from seeping into the tortillas before baking. I used Rosarita

Let’s Make a Quiche

Materials Needed:

  1. 9.5 inch pie plate
  2. Non-stick spray
  3. Knife
  4. Cutting board
  5. Can opener
  6. Measuring cups
  7. Whisk
  8. Mixing bowl
  9. Spoon
  10. Spatula

Ingredients:

Serves 8:

  • 6 corn tortillas
  • 1 cup vegetarian refried beans
  • 1/4 cup salsa verde
  • 1 bunch green onion
  • 6 large eggs
  • 1/4 cup almond milk
  • 10 oz. no salt added diced tomato
  • 1 1/2 reduced fat Mexican blend shredded cheese
  • Salt and pepper to taste
  • Fat free sour cream – optional topping

Process:

  1. Preheat oven to 350F and lightly grease pie dish with non-stick spray
  2. Place 4 tortillas around the rim of the pie dish, ensure at least 1/4 of tortilla extends above. Add one tortilla in the middle of the dish. Use pieces of the 6th tortilla to fill in any gaps
  3. Carefully spread refried beans along bottom. Careful not to rip tortillas
  4. Evenly pour salsa verde over the beans
Prepping for Salsa Verde Quiche

4. Dice the green onion and separate the white from the green. Use the white onion on top of the beans and salsa

5. Whisk together the 6 eggs and almond milk with a touch of salt and pepper to taste in mixing bowl. Add 3/4 cup cheese to egg mixture

6. Pour egg mixture over the beans, salsa, and green onion

7. Top with remaining cheese

8. Place pie dish in oven and bake for 35 minutes. At that point, turn up to 400 and bake for another 5-10 minutes until egg is set. If tortillas begin to overly brown, place sheet of tin foil over top

9. Best served warm

10. Will keep in fridge covered in foil for 2-3 days

Fresh baked salsa verde quiche

Let me know if you try this recipe! If you are having this for brunch on Cinco de Mayo and don’t want a margarite, a blood orange botanical vodka soda could be the perfect drink for you!

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Gluten Free Quiche with Salsa Verde

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesTotal time: 55 minutesServings:8 servingsCalories:300 kcal Best Season:Spring

Description

Gluten Free Quiche with Salsa Verde. This quiche has a corn tortilla crust and features refried beans, eggs, salsa verde, and cheese.

Ingredients

Instructions

  1. Preheat oven to 350F and grease pie dish lightly with non-stick spray
  2. Place 4 tortillas around the rim of the pie dish, ensure at least 1/4 of tortilla extends above. Add one tortilla in the middle of the dish. Use pieces of the 6th tortilla to fill in any gaps
  3. Carefully spread refried beans along bottom with spatula. Careful not to rip tortillas
  4. Evenly pour salsa verde over the beans
  5. Dice the green onion and separate the white from the green. Use the white onion on top of the beans and salsa
  6. Whisk together the 6 eggs and almond milk with a touch of salt and pepper to taste in mixing bowl. Add 3/4 cup cheese to egg mixture
  7. Pour egg mixture over the beans, salsa, and green onion
  8. Top with remaining cheese
  9. Place pie dish in oven and bake for 35 minutes. At that point, turn up to 400 and bake for another 5-10 minutes until egg is set. If tortillas begin to overly brown, place sheet of tin foil over top
  10. Best served warm

Notes

  • Make sure tortillas are overlapped so no mixture leaks through when baking
  • If tortillas brown too much during baking, can cover with sheet of tin foil
  • Cover with foil and refrigerate for 2- days
  • Can add sour cream and/or hot sauce on top, if desired
  • 4 WW points – 5 with sour cream
Keywords:breakfast, brunch, cinco de mayo, cincodemayo, corn tortillas, eggs, gluten free, mexican, quiche, recipe, reduced guilt, reducedguiltrecipes, refried beans, salsa verde, salsaverde, vegetarian

Rachelbakesathome

SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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