This Fiesta Quiche offers a creative twist on the classic brunch staple, using flour tortillas as a savory crust base. Layered with reduced-fat cheddar, green chiles, and green onions, it delivers a rich, savory flavor profile that feels indulgent yet remains light and healthy. The addition of picante sauce adds a gentle kick, while the egg substitute and skim milk ensure a tender, fluffy texture without the heavy cream. Topped with fresh tomato slices and a dollop of non-fat yogurt garnished with cilantro, this dish is perfect for a colorful weekend brunch, a light weeknight dinner, or a potluck contribution. It’s simple to assemble with pantry-friendly ingredients.
Fiesta Quiche
Description
This Fiesta Quiche offers a creative twist on the classic brunch staple, using flour tortillas as a savory crust base. Layered with reduced-fat cheddar, green chiles, and green onions, it delivers a rich, savory flavor profile that feels indulgent yet remains light and healthy. The addition of picante sauce adds a gentle kick, while the egg substitute and skim milk ensure a tender, fluffy texture without the heavy cream. Topped with fresh tomato slices and a dollop of non-fat yogurt garnished with cilantro, this dish is perfect for a colorful weekend brunch, a light weeknight dinner, or a potluck contribution. It&# 226;ÂÂs simple to assemble with pantry-friendly ingredients.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Lightly coat a 12-inch quiche dish or pie plate with cooking spray.
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Layer the flour tortillas in the bottom of the prepared dish, trimming as necessary to fit and overlap slightly to form a crust-like base.
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Sprinkle the shredded cheddar cheese evenly over the tortillas.
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Scatter the drained green chiles and sliced green onions over the cheese layer.
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Dollop the picante sauce evenly over the vegetable and cheese layer.
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In a medium bowl, whisk together the egg substitute, skim milk, chili powder, and cracked black pepper until well combined.
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Pour the egg mixture evenly into the quiche dish over the layered ingredients.
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Bake in the preheated oven for 30 to 35 minutes, or until the eggs are set and the top is lightly golden.
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Remove from oven and let cool for a few minutes.
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Arrange tomato slices around the edge of the quiche.
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Top each tomato slice with 1 teaspoon of plain non-fat yogurt.
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Garnish each yogurt dollop with a small sprig of fresh cilantro.
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Slice and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 233.0kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.9g10%
- Cholesterol 1.5mg1%
- Sodium 346.2mg15%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 2.0g8%
- Sugars 1.9g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 30-45 seconds or in a 300ðF oven for 10 minutes.
Substitutions: For a dairy-free version, use a vegan egg substitute and dairy-free cheese shreds. You can also substitute skim milk with almond or soy milk.
Variations: Add diced cooked chicken, black beans, or corn for extra protein and texture. Swap green chiles for jalapeños if you prefer more heat.
Tips: If your tortillas are too large for the dish, trim them to fit or use smaller flour tortillas. Ensure the egg mixture is well-whisked to avoid pockets of uncooked egg.
