Tortilla Quiche Bake
A light and fluffy quiche with veggies and a tortilla crust.
Servings: 2 people
Ingredients
- 1 low-point burrito-sized tortilla I used Mission Carb Balance
- 3 Eggs
- ⅔ cup Fat-free cottage cheese
- ⅓ cup Fat-free shredded mozzarella cheese
- ⅓ cup Bell pepper any color, chopped
- ¼ cup Red or yellow onion chopped
- ½ cup Mushrooms chopped
- ¼ cup Tomatoes diced
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- salt and black pepper to taste
- Other Add-In Ideas: fresh spinach sausage crumbles, shredded carrots, chopped ham, zucchini, bacon, feta cheese, etc.
Instructions
- Preheat oven to 350F. Place the tortilla in a cake pan or pie plate where the edges will go up the sides slightly to create a shell. Add in the eggs, cottage cheese, Italian seasoning, garlic powder, salt, and pepper; carefully whisk to combine without breaking the tortilla.
- Top the egg mixture with the bell peppers, onion, mushrooms, and tomatoes. Lastly, sprinkle on the mozzarella shreds.
- Bake the mini quiche in the oven for 20-25 minutes or until the center is set. Cut into quarters and serve 2 slices per person. Serve topped with sour cream or Greek yogurt, fresh herbs, etc.
Notes
3 WW points per serving.
Nutrition
Serving: 259g | Calories: 249kcal | Carbohydrates: 18g | Protein: 23g | Fat: 8.7g | Saturated Fat: 3.2g | Cholesterol: 208mg | Sodium: 503mg | Potassium: 328mg | Fiber: 3.1g | Sugar: 4.1g | Calcium: 294mg | Iron: 2.2mg