Description
Gluten Free Quiche with Salsa Verde. This quiche has a corn tortilla crust and features refried beans, eggs, salsa verde, and cheese.
Ingredients
Units Scale
- 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
Instructions
- Preheat oven to 350F and lightly grease pie dish with non-stick spray
- 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
- Carefully spread refried beans along bottom. Careful not to rip tortillas
- Evenly pour salsa verde over the beans
- Dice the green onion and separate the white from the green. Use the white onion on top of the beans and salsa
- 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
- Pour egg mixture over the beans, salsa, and green onion
- Top with remaining cheese
- 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
- 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
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Keywords: Quiche, Cinco de Mayo, Breakfast, Low Fat