I got it all figured out for you, guys, when it comes to corn tortillas in this light & summery crustless zucchini quiche. Ready?! Nutritional facts of corn tortillas are similar to whole wheat tortillas. Shocking? I know!
I’ve been missing out on these guys for the last 13 years. According to 3 fat chicks on a diet in a comparison based on calories, fat and ingredients list of whole wheat tortilla vs. corn, corn wins. Even a shorter list of ingredients makes sense, real food = corn and water.
So, feeling completely enlightened by the discovery, I quickly put the leftovers together. I had some drying out corn tortillas, mom’s jarred peppers in a tomato sauce, a carton of egg whites with a lost lid and cheese from making Tex Mex Bean Quinoa casserole. Doesn’t it ever happen to you – a little bit of this, a little bit of that?! I always make soup, casserole or quiche with leftovers.:)
I love mixing and “dumping”part…
Do not worry about the liquid. It will get absorbed by tortillas and eggs. I was concerned for a second but I made the quiche twice and both times it came out nicely.
Just like this, quiche lifts off the pie dish. Of course, you have to spray it with cooking spray before baking.
The ingredients of crustless zucchini quiche are very basic – zucchini, eggs, corn tortillas, cheese, cilantro and enchilada sauce…I had a hard time finding regular/unhealthy enchilada sauce with MSG and even harder time the all natural one. Organic is a dream! If you are in the US, I have a feeling your life will be easier than mine. If not, no worries, just quickly make your own. The recipe is included.
If you love enchiladas, you will love this quiche! Juicy, meaty, with a distinct taste of corn baked in enchilada sauce and cheese. Just like enchiladas but much easier. I assume you could easily add a cup of shredded chicken.
Also, I have to mention, the second time I forgot to add cilantro before the baking and just sprinkled it on top of the quiche after it was done (that obviously happened after the photo shoot). The first time, I added parsley to the “batter”. I liked both ways equally. Just to give you a room for ideas.
- 1 cup enchilada sauce, all natural or homemade
- 2 eggs, large
- 1/2 cup egg whites
- 3 cups shredded zucchini (after liquid squeezed out), approx. 2 large or 3 medium zucchini
- 5 corn tortillas (6" in diameter), coarsely chopped
- 1.25 cup + 1/4 cup Tex mex or cheddar+mozzarella cheese, shredded
- 1/2 cup cilantro or parsley
- Cooking spray (I use Misto)
- 1 tbsp coconut oil
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 1 cup crushed tomatoes or tomato sauce
- 2 tbsp tomato paste
- 1 tsp cumin
- 1/2 tbsp chili powder
- If making enchilada sauce, in a small sauce pan on medium heat add oil, onion and garlic. Saute stirring frequently for 5 minutes. Add tomato sauce, tomato paste, cumin and chili powder, bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
- Preheat oven to 375 F degrees.
- In a large bowl, whisk eggs with egg whites until foamy. Add zucchini, enchilada sauce, tortillas, 1.25 cup cheese, cilantro or parsley and mix to combine. Spray 9" pie baking dish with cooking spray, transfer mixture into it, sprinkle with remaining 1/4 cup cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean. Let cool until warm or cold before slicing. Serve warm or cold. Refrigerate covered for up to 3 days.
Servings Per Recipe: 10 slices
Amount Per Serving = 1 slice:
Total Fat: 5.6 g
Cholesterol: 50.8 mg
Sodium: 205.9 mg
Total Carbs: 10.6 g
Dietary Fiber: 2.0 g
Protein: 7.7 g
WW Points+: 3