Quiche Pizza

Quiche Pizza

By · 4 servings

10m prep time
40m cook time
This recipe serves four people with two eggs each. I use a family sized pie plate and two tortillas. If you want to make less in a smaller pie plate, just adjust accordingly. Shoot for two eggs per person, and the rest is up to you. by Cindy Suelzle
Vegetarians Gluten-free Diets Quick & Easy Recipes Family Dinner Recipes Kid-Friendly Recipes Make-Ahead Recipes Breakfast Lunch Dinner
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Ingredients

  • 1 cup Scrambled Egg Mix (this is 8 eggs)
  • 1 + 3/4 cup water
  • 1 cup cottage cheese
  • 2 large tortillas
  • 1/3 - 1/2 cup freeze dried mushrooms
  • 1/4 cup freeze dried chopped onions
  • 3/4 cup freeze dried red peppers
  • 1/2 cup freeze dried broccoli
  • 3/4 - 1 cup freeze dried spinach
  • 1 + 1/2 - 2 cups freeze dried shredded cheddar cheese or a mixture of cheddar and shredded pepper pack cheese
  • some Chef's Choice Seasoning

Directions

  1. Preheat oven to 350 degrees.
  2. Preheat oven to 350 degrees.
  3. Add cottage cheese and beat it into eggs till well blended
  4. Arrange tortillas in a large pie plate. Cut the 2nd one into half or even quarters to arrange in pie plate making sure all of the plate is covered.
  5. Pour egg mixture in.
  6. 1/2 - 3/4 cup mushroom slices in the bottom of the egg mixture.
  7. Sprinkle about 1/4 cup chopped onions on top of them.
  8. Sprinkle about 3/4 cup red pepper slices over top of the onions.
  9. Arrange small broccoli flowerets in some empty places between the red peppers.
  10. Sprinkle a layer of spinach on top of everything else. I put quite a bit on (about a cup of freeze dried spinach)
  11. Use a small fork to gently submerge all vegetables into the egg mixture so that they're moistened by it.
  12. Lightly season with Chef's Choice Seasoning
  13. Add a layer of shredded cheese. Be generous. 1-2 cups.
  14. Place into heated oven in the middle rack, and set the timer for 30 minutes.
  15. After 30 minutes test the middle to see that it is no longer liquid - 'jiggly'. If it needs a few more minutes, lower the heat to 325 and lay a sheet of aluminum over top to prevent the tortilla crust from over cooking.
  16. Watch it carefully at this point so that you don't over cook it. When the center is firm, remove from oven and let the 'pizza' rest on a rack for 10-15 minutes.
  17. Remove from pan and cut into wedges as for a pizza. Serve. Enjoy. You can eat it with your hands, and it's pizza so DO.

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