Sundried Tomato and Feta Quiche

You have officially become an adult when you bring a homemade quiche to a party. This was my first time making a quiche and it came out incredible. This is my Sun-dried Tomato and Feta Quiche, and the flavors are to die for. I made it in the summer-time, yes, but it also makes for the perfect breakfast to transition right into fall. Imagine this, it's a crisp Saturday morning in September or October, you make this quiche for you and your roommates/family/whoever, and enjoy it with a cup of coffee. Now, that's a life worth living.

Instead of taking the time to make a pie crust, I learned this trick from the Food Dolls to use a tortilla as the base instead. It made making this quiche so much easier and took me only 10 minutes to prep the whole thing. Then, you allow it to bake in the oven for roughly 30 minutes and voila, you have a nutritious, balanced, and delicious breakfast.

Besides the sun-dried tomato and feta, I added in cottage cheese for a thicker base and for more protein, broccoli and spinach for some fiber and color, and some parsley as garnish for some extra flavor and freshness. The most important part of this recipe is the shallow pie pan that I used, if you don't have one I suggest investing in one so you can make plenty of quiches and pies for yourself in the near future!

P.S. If you're dying to make this recipe but you're gluten free, I suggest opting for a GF tortilla. I've liked using Siete cassava flour wraps or Mission's gluten free wraps!

Yields: 4

Portion: ¼ slice each

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

This recipe is vegetarian.

---

Ingredients:

4 eggs

½ cup low fat cottage cheese

Salt and black pepper

1 ½ cup broccoli florets, finely chopped

½ cup finely chopped spinach

⅓ cup sun-dried tomatoes, finely diced

1 10-inch flour tortilla

2 tbsp feta crumbles

1 tbsp finely diced fresh parsley to garnish

---

Instructions:

1. Preheat: Preheat oven to 375.

2. Prep: Whisk together eggs, cottage cheese, salt, and black pepper. Prep the broccoli, spinach, and sun-dried tomatoes. Add to egg mix. Whisk well to ensure veggies are incorporated well into the eggs.

3. Build quiche: Layer tortilla onto a shallow pie plate. Pour veggie and egg mixture in and ensure it's evenly spread on top of the tortilla. Add feta crumbles. Drizzle on olive oil and season with salt.

4. Bake: Bake for 30 minutes or until you pierce a fork through the egg mixture and nothing sticks to the fork.

5. Serve: Gently take out of the oven and allow it to cool for 5 minutes. Garnish with fresh parsley. Slice into 4, enjoy!

I hope you love this Sun-dried Tomato and Feta Quiche recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD