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

Oil the bottom of the pan and place corn tortillas evenly

Add all ingredients to pan and mix well; bake at 350 degrees for 45 minutes

Add avocado, cilantro and salsa for serving

Recipe

MexiCali Quiche

Alkaline Recipes

California inspired quiche. So delicious and ready in 1 hour. Vegetarian, gluten free, dairy free.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast

Cuisine American

Servings -6 servings

Calories 405 kcal

Equipment

Lodge Cast Iron Pan

Ingredients

4 eggs
1 cup 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.