Mini Tortilla Quiche
Servings
10
Servings
10
Ingredients
  • 3 large whole wheat tortilla wraps
  • 1tsp grapeseedavocado, or melted coconut oil
  • 1/4tsp ground cumin
  • 1/4tsp smoked paprika
  • 4 large organic eggs
  • 3/4cup frozen mixed vegetablesthawed
  • 1/2cup shredded sharp cheddar cheese or Monterey jack cheese
  • 2tsp chopped chives
  • 5in cherry tomatoescuthalf
Instructions
  1. Preheat oven to 350 F.
  2. Using a 4 inch round cookie cutter, punch circles out of tortilla wraps, 10 in total. Set aside.
  3. In small bowl, stir together oil, ground cumin, and smoked paprika. Brush lightly over one side of each tortilla round. Press tortillas, oil side down, into wells of a muffin pan, pressing firmly to shape into cup. Bake in preheated oven until tortilla cups are lightly golden brown, about 10 minutes. Remove from oven and set aside. Don’t turn off oven.
  4. In medium bowl, add eggs and whisk until well combined. Stir in mixed vegetables, shredded cheese, and chives. Divide egg mixture among tortilla shells before topping each with a cherry tomato half.
  5. Bake until filling is puffed and set in center, about 10 to 15 minutes. Let cool for 4 minutes in pan before transferring quiches to a wire rack. Serve warm or at room temperature.
  6. Quiche may be stored in an airtight container for up to 4 days.
Recipe Notes

Per serving: 95 calories; 5 g protein; 5 g total fat (2 g sat. fat); 8 g total carbohydrates (1 g sugars, 1 g fiber); 105 mg sodium