MexiCali Quiche
California inspired quiche. So delicious and ready in 1 hour. Vegetarian, gluten free, dairy free.
Servings 4 -6 servings
Calories 405kcal
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.
