High-Protein Mushroom, Pepper, Kale And Goat Cheese Quiche
5
- Prep Time10 min
- Total Time55 min
- Makes4 Servings
Recipe by Diala Canelo; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
Flour tortillas make a crispy, quick crust for a hearty egg, cheese and vegetable filling for this breakfast pie, which contains 24 g of protein per serving!
Ingredients
3 large flour tortillas
8 large eggs
¾ cup crumbled goat cheese, divided
½ cup shredded mozzarella cheese
¼ cup 2 % milk
2 tbsp plain Greek yogurt
½ tsp sea salt
½ tsp smoked paprika
½ tsp pepper
1 ½ tbsp olive oil
2 cups kale, chopped
2 medium portobello mushroom caps, cut into ½-in. cubes
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup chopped red onion
Instructions
Position rack in centre of oven, then preheat to 350F. Lightly oil a 9-in. cast iron skillet. Arrange tortillas in skillet, overlapping each other and making sure tortillas go up the sides of the skillet to form a shell. Set aside.
Whisk eggs with ½ cup goat cheese, mozzarella, milk, yogurt, salt, smoked paprika and pepper in a large bowl. Set aside.
Heat a frying pan over medium. Add oil, then kale, mushrooms, bell peppers and onion. Cook, stirring often, until vegetables are tender, 5 to 6 min. Season with salt and pepper.
Stir vegetables into egg mixture until combined, then pour into tortilla-lined skillet. Scatter remaining ¼ cup goat cheese overtop.
Bake until quiche is puffed, about 28 min. Turn on broiler. Broil until top of quiche is golden, about 30 sec. Transfer skillet to a rack. Cool for 5 min before cutting into slices and serving warm. (Or freeze for up to one month.)
