Don’t you love it when recipes turn out so better than you expect? I had high hopes for tonight’s dinner and it definitely surpassed them. It was an egg-cellent meal!
Tortilla-Crusted Feta-and-Broccoli Quiche
Recipe inspired by Rachel Ray’s Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
- Four 7-inch whole wheat tortillas
- 1 cup broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1/2 red onion, finely chopped
- 4 pieces of cooked bacon, crumbled
- 4 ounces sliced mushrooms (about 1 1/2 cups)
- 1/2 cup feta crumbles
- 3 eggs
- 1/2 cup plain Greek yogurt
- Salt and pepper
Preheat the oven to 375* F. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. (I used tortillas from Maria and Ricardo’s Tortilla Factory.)
Meanwhile, steam broccoli until crisp-tender, about 1 minute in the microwave. In a skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the broccoli; season with salt and pepper.
Spread evenly in the tortilla crust, then add bacon and crumble the feta on top.
In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust.
Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
Delicious!!! And, this quiche will be great for breakfast tomorrow morning!
Enjoy the night, folks!