Happy Long Weekend!
This recipe is something I never, ever would have tried before challenging myself to find three new, low-point vegetarian recipes. I love breakfast for dinner (mmm, pancakes) but I'm only so-so on eggs. I'll pass on omlettes and eggy casseroles most of the time. But this looked so good when I spotted it on another blog that I had to give it a try!
This is one of those great meals that can be thrown together after a crazy day of work with minimal prep. It's also really adaptable, based on what you've got in the fridge. It would also make a nice weekend brunch, if you're the type who makes their own brunch.
In a greased pie plate or cake pan (apparently I have no pie plate, another thing for the imaginary registry I guess!), make a 'crust' out of tortillas by overlapping them a bit. I used two of the larger ones here, but four small ones would work, too. Put said pie plate on a baking sheet, and pre-heat your oven to 375 degrees.
I diced up some bell pepper and mushrooms that I had in the fridge, sauteed them for about 5 minutes in some olive oil, and then added some spinach to wilt a bit.
Plop those veggies into the 'crust'.
Sprinkle about 1/3 a cup of feta crumbles over top.
Mix together 3 eggs and a half-cup of plain greek yogurt. I used the fat-free Balkan Style, which is the closest to skim greek yogurt I can find. Add some salt and pepper, and mix together well. Pour over the veggies.
Bake for 30 minutes until egg is set and a little bit golden brown. Remove from oven, let sit 10 minutes, cut and serve. Yum.
Using the ingredients I had, this worked out to 3 points per 1/6 of the quiche, or 7.5 for two pieces.
I'm definitely going to try this one again, but have some fun with the veggies and cheese. Maybe I'll use corn tortillas, black beans, peppers, tomatoes and sharp cheddar and serve with salsa!
PS - Don't forget to enter my giveaway! Contest closes Wednesday, August 4th.