Tortilla Chicken and Corn Quiche
Minutes Prep time: 20
Minutes Total time: 70
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 70
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 flour tortillas (6 inch)
4 eggs
1/2 cup 1% low-fat cottage cheese
1-1/2 teaspoons taco seasoning mix (from 1.25-oz pkg)
1 cup chopped cooked dark chicken
1 can (8 oz each) whole kernel corn with red and green peppers, drained
1/2 cup chopped green onions
Avocado slices, diced tomatoes, sliced ripe olives and fat-free sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 59 mg | 6% |
Carbohydrate | 15 g | 5% |
Cholesterol | 147 mg | 49% |
Total Fat | 8 g | 12% |
Iron | 1 mg | 8% |
Calories | 191 kcal | 10% |
Sodium | 368 mg | 15% |
Protein | 15 g | 30% |
Saturated Fat | 2 g | 12% |
Sugars | 3 g | 0 |
Vitamin C | 1 mg | 2% |
Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray.
Place 1 tortilla in bottom of prepared pie plate. Cut remaining 2 tortillas into quarters; arrange around rim of plate, with points toward center of pan.
Whisk together eggs, cottage cheese and seasoning mix in medium bowl; set aside.
Sprinkle chicken, corn, and green onions evenly on bottom of the tortillas; pour egg mixture over chicken.
Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Top with avocado, tomatoes, olives and sour cream, if desired.
Tortilla Chicken and Corn Quiche