Tortilla vegetable “quiche.”
This “quiche” for one to the better word is a very quick and easy way to make a high protein brunch, where is a traditional quiche contains pastry and cream this you get exactly the same flavours with half the calories It is very high protein plus it is quick easy to make. The beauty of this recipe is it you can ring the changes with any vegetables you have in your fridge always any flavour you fancy.
Finally, if you want to be trendy, this “Quiche” currently is making the its rounds on social media as the latest breakfast or brunch that is guaranteed to be fast, filling and nutritionally balanced.
I have made one in the air fryer and one in the oven, if you are dairy intolerant like me, you can substitute the cheese for vegan cheese is someone is gluten free, they can the regular tortilla with gluten free wraps or tortilla.
With Shavuot just round the corner, this is an ideal breakfast or brunch to serve family or guests.
Ingredients serve 6.
4 tortillas, or wraps, I have used the gluten free vegetable wraps, and it works very well,
eight free range eggs
one large tub of cottage cheese
half a cup of freshly chopped parsley, coriander, basil, chives, or a combination of them all.
one red onion very finely chopped.
6 cherry tomatoes chopped in quarters.
1 cup of fresh green vegetables, spinach, asparagus, kale, broccoli chopped.
Half a cup of finely chopped red Peppers, mushrooms, or you can choose sweet corn.
One tub (use the same tab that you used for the cottage cheese) grated cheese cheddar parmesan mozzarella the choice is yours
half a teaspoon of ground black pepper,
half a teaspoon of sea salt
half a teaspoon of celery salt (optional)
Method
Pre heat the oven 190 C 375 F.
Grease the bottom of a pie or quiche dish, or individual ramekins with a small amount of spray oil take the tortilla or wrap and place it in the bottom of the dish pressing it down lightly this will form your crust.
In a large bowl whisk your eggs the seasoning and cottage cheese together pour the mixture Into the pie crust, then add the toppings the vegetables that you fancy to the base, and sprinkle with the additional cheese before placing in the oven.
Bake for around 20 to 25 minutes until you see that the eggs are setting, and the top of the quiche is golden colour.
Take it out the oven and let it cool slightly if you're eating this breakfast you might want it as a slightly higher temperature then if you're eating it with a salad for brunch, this goes very well with an avocado salad, or a mixed green salad with watermelon added to it to give you the real flavours of summer.