A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.
This recipe is from Gluten Free Spinner with slight modifications. It is easily adaptable to your own taste. Since the “crust” is a tortilla, we like to play up the “southwest” flavors and serve it with either homemade guacamole or tomato avocado salsa, and of course, sour cream. These individual quiches currently are part of our breakfast rotation. We typically start off with something baked, then a fruit and/or yogurt course, followed by the main entrée such as an individual Southwestern Quiche in a Corn Tortilla.
Give this recipe a try and have fun playing around with different fillings. We hope you enjoy!