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Spinach Quiche with Tortilla Cust Recipe

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This recipe for Spinach Quiche with Tortilla Cust is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large tortilla, burrito-sized
1/4 cup finely minced onion
2 cups fresh spinach, torn
3 large eggs
3 large egg whites, save the leftover yolks for another recipe
1 cup (4 ounces) part-skim mozzarella cheese, shredded
1/4 cup (2 ounces) shredded Parmesan cheese
1/2 cup skim milk
1/4 teaspoon salt
1 dash freshly ground black pepper

Directions:
Directions:
Preheat the oven to 375 F. Spray a 9-inch pie plate with nonstick cooking spray.

Place the tortilla in the pie plate, pressing the edges of the tortilla around the sides of the pie plate to line it.

Heat a medium-sized, nonstick skillet over medium-high heat. Coat the pan with cooking spray and cook the onions for 3 to 4 minutes, until they are tender and translucent.

Add the spinach to the pan and cook just until the spinach wilts, while you continue to stir the mixture slowly.

In a large bowl, whisk together the eggs, egg whites, mozzarella, Parmesan, milk, salt, and pepper using a wire whisk until the mixture is well combined and fluffy.

Add the spinach mixture to the egg mixture and continue to whisk it together.

Pour the egg mixture into the tortilla shell. Bake the quiche for 35 to 40 minutes or until the eggs are set and the top is golden brown.

Remove it from the oven and allow it to cool for a few minutes. Slice and serve warm or at room temperature.

Personal Notes:
Personal Notes:
Made this in Singer Island 2022.

You may substitute broccoli for spinach. I used feta cheese and added sauteed peppers also. Topped with fresh mozzarella.

Source: https://www.thespruceeats.com/low-calorie-spinach-parmesan-quiche-2238465

 

 

 

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