A perfect brunch option, this savory quiche uses tortillas instead of a standard pie crust. Swap in our Gluten Free, Wheat Free Ivory Teff Wraps to make this deliciously gluten free.

Prep time: 10 minutes | Cook time: 45 minutes


Nonstick cooking spray
4 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size
2 tablespoons extra-virgin olive oil
1/2 red onion, finely chopped
3 cups sliced mushrooms (about 8 ounces)
salt and pepper to taste
4 cups fresh baby spinach
1 (3.5-ounce) container of goat cheese crumbles
3 large eggs
1/2 cup fat-free plain Greek yogurt


Preheat oven to 375F.

Coat a 9-inch pie plate with cooking spray. Place tortillas in pie plate, overlapping to make a crust. Place pie plate on a rimmed baking sheet.

Heat a large skillet over medium-high heat. Add oil. Add onion to pan and sauté 5 minutes or until tender. Add mushrooms, season with salt and pepper, and sauté 7-10 minutes or until mushrooms are golden. Transfer onion-mushroom mixture to a bowl. Add spinach to pan, and cook 2 minutes. Spread onion, mushrooms and spinach evenly in tortilla crust. Top with cheese.

Whisk eggs, yogurt, salt and pepper in a medium bowl. Pour into tortilla crust. Bake 30 minutes or until just set in the center and lightly golden. Let stand 10 minutes before serving.

Number of Servings: 6

Per Serving
Calories: 220 | Total fat: 14 grams | Total carbohydrates: 14 grams | Dietary fiber: 6 grams | Protein: 14 grams