Spinach Tortilla Quiche

This Spinach Tortilla Quiche will quickly become one of your favorite breakfast yums! It is super easy to fix. By that, I mean minimal prep work, throw it in a tortilla lined pie plate and bake. I like to prep one or two of these on Sunday, let them cool and cut into quarter sections for a no hassle breakfast through the week.

You are only limited by your imagination where tastes and substitutes are concerned. A handful of fresh mushroom slices black olives, roasted peppers, and green chilies come to mind.

This combination is pretty hard to beat.

 

INGREDIENTS:

Ricotta cheese (approximately 1/4-1/2 cup)

3 eggs, beaten 

Handful of baby spinach

Finely chopped sweet onion (Vidalia when available)

Favorite shredded cheese (Gouda is my choice)

Salt, pepper, coarse garlic salt with parsley to taste 

Preheat oven to 350° as you prep.

 

Once you mince a little sweet onion and beat the eggs, prep work is complete!

 

 Beat three eggs and a hefty spoonful or two of ricotta cheese.

 

Line a pie dish with an extra large tortilla shell. Pour in the egg/ricotta cheese mixture and top with spinach. Remember, the spinach will shrink drastically so you can't add too much in my opinion.

 

Sprinkle seasonings on top.

Top with your favorite shredded cheese.

Bake at 350° until center is set-well and cheese is bubbly. It'll rise and be absolutely beautiful when you take it out of the oven and then settle down shortly after.