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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
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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
- Preheat oven to 350 degrees.
- Preheat oven to 350 degrees.
- Add cottage cheese and beat it into eggs till well blended
- 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.
- Pour egg mixture in.
- 1/2 - 3/4 cup mushroom slices in the bottom of the egg mixture.
- Sprinkle about 1/4 cup chopped onions on top of them.
- Sprinkle about 3/4 cup red pepper slices over top of the onions.
- Arrange small broccoli flowerets in some empty places between the red peppers.
- Sprinkle a layer of spinach on top of everything else. I put quite a bit on (about a cup of freeze dried spinach)
- Use a small fork to gently submerge all vegetables into the egg mixture so that they're moistened by it.
- Lightly season with Chef's Choice Seasoning
- Add a layer of shredded cheese. Be generous. 1-2 cups.
- Place into heated oven in the middle rack, and set the timer for 30 minutes.
- 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.
- 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.
- 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.