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Gluten Free Mexican Quiche

A gluten-free Mexican twist on a classic dish. A great way to use up fresh eggs too!
Course Breakfasts
Keyword salsa, healthy, Mexican, cheese, breakfast, quiche, chips, gluten free, brunch, Mexican Quiche, classic dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 quiche
Calories 1643kcal
Author Dani Meyer

Ingredients

  • 7-8 corn tortillas
  • 1/2 cup cheese
  • 6 eggs
  • 1 cup milk
  • 1/2 cup half and half
  • 1/2 tsp cumin
  • dash of cayenne
  • 2 tbsp oat flour
  • 2 tsp baking soda
  • 1/2-1 cup frozen or fresh corn
  • 1/4 cup salsa
  • 1/2 cup diced tomatoes drained
  • Serve with:
  • sour cream
  • salsa/hot sauce
  • cilantro

Instructions

  • 1. Preheat oven to 350-375 (see note at bottom)
    2. Prepare quiche batter by pouring liquids, eggs, flour, baking soda, salt/pepper and spice together into a blender. Blend until combined.
    3. Add salsa, tomatoes, and corn to blender cup but do not blend.
    4. Line the pie pan with corn tortillas and top with cheese. Pour batter over filling and grate additional cheese on top if desired.
    5. Bake at 350 for 50 min or 375 for 30-40 min.
    6. Serve with salsa, sour cream and cilantro.

Nutrition

Serving: 1g | Calories: 1643kcal | Carbohydrates: 160g | Protein: 85g | Fat: 78g | Saturated Fat: 35g | Polyunsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 1246mg | Sodium: 4621mg | Fiber: 21g | Sugar: 23g