Tomato Basil Tortilla Quiche
Prep time: 15 min Cook time: 30 min Total time: 45 min
Serves: 6
Did you know you could make a quiche with a tortilla crust? YES! This delicious tomato basil tortilla quiche is fun, easy to make, and packed with protein thanks to the eggs and cottage cheese. Customize with your favorite mix-ins for the perfect meal prep breakfast during busy weeks!
Eggs are good for you, especially the yolk! Numerous studies show that although regular egg consumption has a slight blood cholesterol raising effect, there is no correlation between egg consumption and heart disease risk. Cholesterol is the precursor to every steroidal hormone in our body. That’s right, estrogen, progesterone and every other hormone important for fertility starts out as a cholesterol molecule. If you have low cholesterol and hormone imbalance, eating eggs regularly is a great place to start.
But cholesterol is only one reason we recommend eggs for fertility. They are also powerhouses of nutrition, and loaded with minerals, most of the natural metabolites of the fat-soluble vitamins A, D and E, beta-carotene, vitamin B12, natural folates, omega-3 fatty acids, a complete protein profile, and much more. Many of these vital reproductive system nutrients are not absorbed well when taken in supplement form, and some of them are not found at all outside of animal sources.
From a traditional Chinese medicine perspective eggs are one of the best foods to build the Jing, or reproductive essence, as well as the Blood. Both Jing and Blood are essential to reproductive health, and eating the eggs of chickens is one of the best ways to replenish both.
INGREDIENTS
Olive oil or avocado oil cooking spray
6 small (5-inch) soft corn or 1 large flour tortilla
6 eggs
½ cup low-fat cottage cheese
½ teaspoon kosher salt
Freshly ground black pepper
2 cups fresh spinach, finely chopped
1 garlic clove minced
12 fresh basil leaves, julienned and divided
1 roma tomato, sliced ¼ inch thick
½ cup shredded sharp cheddar cheese (or pepperjack or low-moisture mozzarella)
Flaky sea salt for topping
Optional: your favorite hot sauce for serving
INSTRUCTIONS
Preheat the oven to 375ºF. Spray a 9-inch pie pan with cooking spray.
Arrange the tortillas in the pie pan, overlapping them so that they fully cover the bottom of the pan and all the way up the side of the pan.
In a medium size bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the chopped spinach, garlic and about 3/4th of the julienned basil, then pour the mixture into the pan on top of the tortillas. Arrange the tomato slices on top, then sprinkle the shredded cheddar cheese evenly over the surface.
Bake for 30 minutes until the egg is fully set and no longer jiggly when you gently shake the pan. Remove the quiche from the oven and allow it to cool for 15 minutes. Garnish the cooled quiche with the remaining julienned basil and flaky salt, then use a sharp knife to cut it into 6 slices. Serve with hot sauce and/or avocado slices, if desired. Enjoy!
NOTES
Store leftover slices of quiche in an airtight container in the fridge for up to 5 days.
photo and recipe credits to Ambitious Kitchen
