One-Pan Tortilla Egg Quiche
This Tortilla Egg Quiche is made all in one pan for a quick and easy meal any time of day! With eggs, black beans, green chiles and spinach, this savory dish will quickly become a family favorite.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
20 mins
Total Time
30 mins
The crispy tortilla base adds a delightful crunch to each bite, while the creamy egg mixture provides a rich and satisfying texture. Topped with melted cheese and pico de gallo, this quiche is both visually inviting and deliciously aromatic.
Ingredients
- 5 (6-inch) corn tortillas, warmed
- 4 Large Rosemary Farm Eggs
- 1/2 cup low-fat, no-sodium cottage cheese
- 1/2 tsp ground cumin
- 1 cup canned low-sodium black beans, drained and rinsed
- 1/4 cup canned green chiles
- 1 cup baby spinach
- 1/4 cup shredded, reduced-fat, sharp cheddar cheese
- 1 cup prepared pico de gallo
Instructions
- Preheat the oven to 350°F. Thoroughly coat a 9-inch pie plate with non-stick cooking spray. Line the plate with tortillas, overlapping them to cover the bottom and sides.
- Whisk the eggs, cottage cheese and cumin together in a large bowl. Stir in the black beans, green chiles and spinach. Pour mixture into prepared pie plate and cover with cheese.
- Bake until eggs are set and cheese is melted, about 20 minutes. Let cool, then slice and garnish with pico de gallo.
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