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Tortilla-Crusted Feta-and-Broccoli Quiche

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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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!

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