- Serves: 8
- Preparation: 15 minutes
- Cooks In: 40 minutes
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Ingredients
Method
Preheat the oven to 160°C.
Cut one tortilla in half and leave the other two whole. In a 22cm springform pan place the tortillas on the bottom to form a “crust” shell.
In a large non-stick pan, heat olive oil over a medium-low heat. Add the mushrooms and garlic, and cook until browned and tender, about 8 minutes.
Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese.
In a large bowl, whisk the eggs with the yoghurt, cheddar cheese, herbs, salt and pepper.
Pour the egg mixture over the mushroom filling and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to the touch.
Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
Ingredients
Directions
Preheat the oven to 160°C.
Cut one tortilla in half and leave the other two whole. In a 22cm springform pan place the tortillas on the bottom to form a “crust” shell.
In a large non-stick pan, heat olive oil over a medium-low heat. Add the mushrooms and garlic, and cook until browned and tender, about 8 minutes.
Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese.
In a large bowl, whisk the eggs with the yoghurt, cheddar cheese, herbs, salt and pepper.
Pour the egg mixture over the mushroom filling and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to the touch.
Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
