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Tortilla Quiche Bake

tortilla quiche bake​

Saffron Thatcher
This Tortilla Quiche Bake combines the hearty flavors of a traditional quiche with the delightful texture of corn tortillas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Mexican
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 6-8 small corn tortillas about 180-240g
  • 6 large eggs about 300g
  • 1 cup milk 240ml - whole or low-fat
  • 1 cup shredded cheese cheddar or Mexican blend, about 100g
  • 1 cup diced bell peppers about 150g
  • 1 cup cooked and chopped spinach about 150g
  • 1/2 cup diced onion about 75g
  • 1 tsp garlic powder 5g
  • 1 tsp chili powder 5g
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Sour cream optional

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Chop the onion, bell peppers, and spinach; set aside.
  • In a large mixing bowl, whisk together eggs and milk. Add in garlic powder, chili powder, salt, and pepper. Stir in the shredded cheese, chopped spinach, and diced vegetables.
  • In the baking dish, layer corn tortillas on the bottom, overlapping them if needed.
  • Pour the egg mixture over the tortillas evenly.
  • Bake for 30-35 minutes, or until the quiche is set in the center and slightly golden on top.
  • Allow to cool for 5-10 minutes before slicing; garnish with fresh cilantro and optional sour cream.