You have officially become an adult when you bring a homemade quiche to a party. This was my first time making a quiche and it came out incredible. This is my Sun-dried Tomato and Feta Quiche, and the flavors are to die for. I made it in the summer-time, yes, but it also makes for the perfect breakfast to transition right into fall. Imagine this, it's a crisp Saturday morning in September or October, you make this quiche for you and your roommates/family/whoever, and enjoy it with a cup of coffee. Now, that's a life worth living.
Instead of taking the time to make a pie crust, I learned this trick from the Food Dolls to use a tortilla as the base instead. It made making this quiche so much easier and took me only 10 minutes to prep the whole thing. Then, you allow it to bake in the oven for roughly 30 minutes and voila, you have a nutritious, balanced, and delicious breakfast.
Besides the sun-dried tomato and feta, I added in cottage cheese for a thicker base and for more protein, broccoli and spinach for some fiber and color, and some parsley as garnish for some extra flavor and freshness. The most important part of this recipe is the shallow pie pan that I used, if you don't have one I suggest investing in one so you can make plenty of quiches and pies for yourself in the near future!
P.S. If you're dying to make this recipe but you're gluten free, I suggest opting for a GF tortilla. I've liked using Siete cassava flour wraps or Mission's gluten free wraps!
Yields: 4
Portion: ¼ slice each
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
This recipe is vegetarian.
Ingredients:
4 eggs
½ cup low fat cottage cheese
Salt and black pepper
1 ½ cup broccoli florets, finely chopped
½ cup finely chopped spinach
⅓ cup sun-dried tomatoes, finely diced
1 10-inch flour tortilla
2 tbsp feta crumbles
1 tbsp finely diced fresh parsley to garnish
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