Tortilla-Crusted Feta-and-Broccoli Quiche

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

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Recipe inspired by Rachel Ray’s Tortilla-Crusted Goat Cheese-and-Asparagus Quiche

INGREDIENTS:

  • 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

DIRECTIONS:

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.)

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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.

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Spread evenly in the tortilla crust, then add bacon and crumble the feta on top.

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In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust.

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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.

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Delicious!!! And, this quiche will be great for breakfast tomorrow morning!

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Mal and I are seeing Inception in about 30 minutes, so I have a Peanut Butter Chocolate Chip Blondie in my hand and we are out the door!

Enjoy the night, folks!

113 Comments

  1. This is an amendment to comment #100. My actual website address is susanmurphyrd.com. The name of my blog is Chocolate Covered Cherries.

  2. Wow! I came across a link to this recipe from SparkPeople, and I’m so glad I did. Not only does this particular recipe look great, it also looks like a great template for many, many ideas! Thank you!

  3. What is the calorie content and serving size? Before making a recipe I like to know that information.

    I do like to make quiche or put a mix like this in muffin tins and back so there is no crust used.

    Will give this a try

  4. Just made this last night. Since I’m preggo I substitued mozzarella and parmesan for the feta and spinch for the broccoli (broccoli is grossing me out at the moment). It was great! Thanks for sharing. I loved that it was easy, not time consuming and yummy!

  5. This sounds really quick and tasty.
    And I just happen to have a packet of tortilla wraps in the cupboard – so dinner tomorrow…. I’ll need to use frozen broccoli.

  6. So I made the Quiche last night and it was a HUGH SUCCESS!! My boyfriend and I loved it, and just to make sure we weren’t one-sided I took it to some girls at work and they loved it too!! Thanks for all your great recipes, they always seem to be a hit in my kitchen!!

  7. Nutritional Info
    Servings Per Recipe: 6
    Amount Per Serving
    Calories: 150.8
    Total Fat: 8.9 g
    Cholesterol: 117.4 mg
    Sodium: 238.9 mg
    Total Carbs: 10.9 g
    Dietary Fiber: 5.4 g
    Protein: 11.6 g

  8. Wow! This looks amazing! I LOVE quiche, and this looks like a quick and simple recipe for the mornings. Actually, I had quiche for lunch today and it was fabulous as usual. I love having quiche for breakfast, lunch, or dinner, but this recipe looks perfect for when you want a smaller quiche, and quick preparation. The quiche I make takes about 25-30 minutes, but I make a large pan and use a lot more veggies. I’m working on posting the recipe, so I’ll let you know when it’s up. 🙂

    Thanks for sharing this yummy recipe! God bless you always!

    Mariah
    http://fit2behealth.blogspot.com
    http://www.nutrisimo.com

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