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    Home » Recipes » Breakfast

    MexiCali Quiche

    Published: Apr 7, 2018 · Modified: Nov 2, 2019 by Alkaline Recipes with

    Jump to Recipe - Print Recipe

    MexiCali Quiche.  Living in Southern California, there are certain things that just become part of your life.  Good weather, lots of people, so much excellent food and avocados.  I had never even heard of avocados before moving to California, but once you meet an avocado, it becomes a staple, and you will add it to everything that you can.  In this case, I took all things California and created a quiche that I feel reflects our cuisine.   This dish is vegetarian, gluten free and dairy free.

    For this dish, I used a Lodge 10 ¼ inch cast iron skillet.  One of the best things about using a cast iron pan, is that it is one pan cooking.  I just toss everything in the pan, bake it, and breakfast is ready for the hungry crowd.  (Actually, I think we can all agree that breakfast is good any time of the day or night.)  This quiche also makes great left-overs, or you can freeze it for your meal planning.  I definitely think that this dish will become one of your go to favorites!   (Get your own Lodge skillet here.)

    Ingredients For Mexicali Quiche

    Take a quick look at the ingredient list to make sure that you have everything that you need to make this dish.  For the quiche, you will need:

    • eggs
    • fresh kale
    • red pepper
    • green onions
    • pinto beans
    • almond milk
    • cheddar cheese
    • sun-dried tomatoes
    • green chiles
    • corn tortillas
    • olive oil
    • avocado
    • salsa
    • cilantro

      Steps For Preparing Mexicali Quiche

      Cast iron pan with tortillas
      Oil the bottom of the pan and place corn tortillas evenly
      Add all ingredients to pan
      Add all ingredients to pan and mix well; bake at 350 degrees for 45 minutes

      MexiCali Quiche
      Add avocado, cilantro and salsa for serving

    MexiCali Quiche

    Alkaline Recipes
    California inspired quiche. So delicious and ready in 1 hour. Vegetarian, gluten free, dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Breakfast
    Cuisine American
    Servings 4 -6 servings
    Calories 405 kcal

    Equipment

    • Lodge Cast Iron Pan

    Ingredients
      

    • 4 eggs
    • 1 cup fresh kale
    • ½ cup soy or almond milk
    • ½ cup red pepper chopped
    • ½ cup green onions chopped
    • ½ cup pinto beans
    • ½ cup sun dried or fresh cherry tomatoes
    • 2 tablespoon green chiles canned
    • 1 cup cheddar cheese, shredded for dairy free, use vegan cheese
    • 3 corn tortillas
    • 3 tablespoon olive oil

    Garnish

    • cilantro
    • 1 avocado
    • ½ cup salsa
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper

    Instructions
     

    • Preheat oven to 350 degrees.
    • Generously grease the bottom of a 10 ½" cast iron pan
    • Place the 3 corn tortillas, covering the bottom
    • Scramble eggs in large bowl. Mix all remaining ingredients in the bowl with the eggs.
    • Pour mixture into pan on top of corn tortillas.
    • Bake at 350 degrees for 45 minutes.
    • Serve quiche topped with cilantro, avocado slices and salsa.

    Nutrition

    Serving: 1gCalories: 405kcal
    Keyword eggs, quiche, vegetarian
    Tried this recipe?Let us know how it was!
    MexiCali Quiche
    MexiCali Quiche

    More recipes like MexiCali Quiche:

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    Breakfast Scramble
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    Vegetable Stirfry With Pineapple
    Grilled Pineapple Slaw

    Thai Vegetable and Noodle StirFry

    For more photos, see Instagram

    MexiCali Quiche
    MexiCali Quiche

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