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MexiCali Quiche

California inspired quiche. So delicious and ready in 1 hour. Vegetarian, gluten free, dairy free.
Course Breakfast
Cuisine American
Keyword eggs, quiche, vegetarian
Diet Category Vegetarian, gluten free, dairy free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 405kcal
Author Alkaline Recipes

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.

Nutrition

Serving: 1g | Calories: 405kcal