Mediterranean Quiche with Corn Tortilla Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 6-inch white corn tortillas2 cups chopped frozen spinach, thawed and squeezed of excess water1 cup chopped sun dried tomato (not packed in oil)1/2 cup fresh basil, chopped1 tsp fresh thyme1 large shallot, thinly sliced1/3 cup shredded parmesan5 large eggs3/4 cup eggbeaters1/2 cup chopped kalamatas
In a greased deep-dish 9" pie pan, spread out tortillas so that there is about a 1/2" overhang and the entire surface of the pan is covered.
Spread spinach, tomato, basil, thyme, shallots, and parmesan evenly in layers over the tortillas.
In a medium bowl, beat the eggs and egg beaters together. Pour over the vegetables in the pie dish as evenly as possible.
Sprinkle with kalamatas.
Bake at 350* for 45 minutes or until eggs are firmly set.
Serves 6.
Serving Size: One serving is 1/6th of 9" pie
Number of Servings: 6
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Spread spinach, tomato, basil, thyme, shallots, and parmesan evenly in layers over the tortillas.
In a medium bowl, beat the eggs and egg beaters together. Pour over the vegetables in the pie dish as evenly as possible.
Sprinkle with kalamatas.
Bake at 350* for 45 minutes or until eggs are firmly set.
Serves 6.
Serving Size: One serving is 1/6th of 9" pie
Number of Servings: 6
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 236.2
- Total Fat: 8.7 g
- Cholesterol: 156.3 mg
- Sodium: 485.0 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.7 g
- Protein: 13.4 g
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