MexiCali Quiche. Living in Southern California, there are certain things that just become part of your life. Good weather, lots of people, so much excellent food and avocados. I had never even heard of avocados before moving to California. Once you meet an avocado though, it becomes a staple, and you will add it to everything that you can. In this case, I took all things California and created a quiche that I feel reflects our cuisine. Vegetarian, gluten free, dairy free.
- 4 eggs
- 1 cup fresh kale
- 1/2 cup soy or almond milk
- 1/2 cup red pepper chopped
- 1/2 cup green onions chopped
- 1/2 cup pinto beans
- 1/2 cup sun dried or fresh cherry tomatoes
- 2 tbsp green chiles canned
- 1 cup vegan cheddar cheese substitute I use Follow Your Heart
- 3 corn tortillas
- 3 tbsp olive oil
- 1 avocado
- 1/2 cup salsa
- 1 tsp sea salt
- 1/2 tsp black pepper
Preheat oven to 350 degrees.
Generously grease the bottom of a 10 1/2" cast iron pan
Place the 3 corn tortillas, covering the bottom
Scramble eggs in large bowl. Mix all remaining ingredients in the bowl with the eggs.
Pour mixture into pan on top of corn tortillas.
Bake at 350 degrees for 45 minutes.
Serve quiche topped with cilantro, avocado slices and salsa.
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For more photos, see Instagram