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Mexican Quiche

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 teaspoon olive oil
  • 3 sprouted corn tortillas, or regular corn tortillas
  • 6 eggs
  • 1/3 cup almond milk, or milk of choice
  • 1 (15.3 ounce) can vegetarian refried beans
  • 3/4 cup roasted red peppers
  • 1 cup baby spinach, rinsed
  • 1/4 cup Mexican blend cheddar cheese, or cheese of choice
  • 1/2 cup salsa
  • 1 teaspoon cilantro


  1. Preheat oven to 375ºF and lightly grease an 8x8" casserole dish or 9" pie pan with olive oil.

  2. Place corn tortillas on the bottom of the pan. You might need to cut the corn tortillas to fit the pan size.

  3. In a small bowl, beat eggs and milk with a whisk.

  4. Spread the refried beans on top of the corn tortillas. Evenly place the roasted red peppers on top of the refried beans. Place baby spinach on top of the roasted red peppers. Pour egg mixture on top and sprinkle with cheese. Bake for 30-35 minutes, until cooked and quiche is golden brown.

  5. Top with salsa and cilantro, serve.

Recipe Notes

Nutrient Analysis:
Serving size: 1 serving Calories: 385 Fat: 15 g Saturated fat: 2g Carbohydrates: 35g Sugar: 4g Sodium: 465 mg Fiber: 9g Protein: 20g Cholesterol: 260 mg