You'll love this healthy tortilla quiche for an easy brunch or lunch. It's tasty, loaded with protein to keep you full and packed with wholefoods and amino acids to help with body function.
This recipe uses the goodness of spinach and broccoli but you can use, kale, or romaine lettuce are that are high in vitamin K which help protect bones from osteoporosis and prevent inflammatory diseases. These veggies are ideal for adding “volume” to your meal without a lot of calories or carbohydrates and can help you feel full and satisfied and maintain energy throughout the day.
Ingredients
- 1 large gluten free tortilla
- 3 large eggs
- 1/4 cup low fat cottage cheese
- 20g Pure Unflavoured be. Health Collagen
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- black pepper, to taste
- 1/2 cup chopped veggies of choice, I used baby spinach & broccoli
- 1/3 cup grated cheese of choice
Method
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Adjust oven rack to the middle position and preheat to 180 degrees Celsius.
- Scrunch up some baking paper then line it in a cake tin to make it easier to remove the quiche after baking.
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Gently press your tortilla into the cake tin to create a pie crust to hold the filling.
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In a small blender, add eggs, cottage cheese, Pure Unflavoured be. Collagen, spices & salt & pepper. Blend until smooth, about 10-15 seconds. If you don't have a blender, simply whisk well.
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Pour the cottage cheese mixture into the tortilla.
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Add your vegetables and cheese on top of the egg mixture.
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Bake in the oven for 20-25 minutes or until eggs are set and tortilla is lightly golden.
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Allow the quiche to cool for 5-minutes before removing from the pan. Slice into quarters and enjoy immediately, or pack it for later!
