High-Protein Tortilla Quiche
High-Protein Tortilla Quiche
Ingredients
For the High-Protein Tortilla Quiche
- 1 whole-wheat tortilla, large, 9-inch
- 1 cup cremini mushrooms, sliced
- 1/2 cup red onion, thinly sliced
- 2 cups cooked shredded chicken
- 4 large eggs, beaten
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch springform pan with cooking spray or butter.
⏱️ 5 min•🌡️ 375
- 2
Carefully place the large whole-wheat tortilla into the prepared springform pan, pressing it gently to line the bottom and extend up the sides, forming a crust.
⏱️ 1 min
- 3
Layer the sliced cremini mushrooms evenly over the bottom of the tortilla. Follow with the thinly sliced red onion, distributing it over the mushrooms. Finally, add the cooked shredded chicken, spreading it out to cover the vegetables.
⏱️ 3 min
- 4
In a medium bowl, whisk together the beaten large eggs, kosher salt, and freshly ground black pepper until well combined. Pour this egg mixture evenly over all the layered ingredients in the springform pan.
⏱️ 2 min
- 5
Generously sprinkle the shredded mozzarella cheese over the top of the quiche.
⏱️ 1 min
- 6
Bake in the preheated oven for 15 to 20 minutes, or until the eggs are set, the chicken and vegetables are heated through, and the cheese is melted and golden brown.
⏱️ 15 min•🌡️ 375
- 7
Once baked, carefully remove the springform pan from the oven. Let it cool for a few minutes before unlatching the pan and removing the quiche. Slice into wedges and serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Tortilla Quiche
Ingredients
For the High-Protein Tortilla Quiche
- 1 whole-wheat tortilla, large, 9-inch
- 1 cup cremini mushrooms, sliced
- 1/2 cup red onion, thinly sliced
- 2 cups cooked shredded chicken
- 4 large eggs, beaten
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch springform pan with cooking spray or butter.
⏱️ 5 min•🌡️ 375 - 2
Carefully place the large whole-wheat tortilla into the prepared springform pan, pressing it gently to line the bottom and extend up the sides, forming a crust.
⏱️ 1 min - 3
Layer the sliced cremini mushrooms evenly over the bottom of the tortilla. Follow with the thinly sliced red onion, distributing it over the mushrooms. Finally, add the cooked shredded chicken, spreading it out to cover the vegetables.
⏱️ 3 min - 4
In a medium bowl, whisk together the beaten large eggs, kosher salt, and freshly ground black pepper until well combined. Pour this egg mixture evenly over all the layered ingredients in the springform pan.
⏱️ 2 min - 5
Generously sprinkle the shredded mozzarella cheese over the top of the quiche.
⏱️ 1 min - 6
Bake in the preheated oven for 15 to 20 minutes, or until the eggs are set, the chicken and vegetables are heated through, and the cheese is melted and golden brown.
⏱️ 15 min•🌡️ 375 - 7
Once baked, carefully remove the springform pan from the oven. Let it cool for a few minutes before unlatching the pan and removing the quiche. Slice into wedges and serve warm.
⏱️ 3 min