So this week my sister has been in town so this week has been so fun and nice to have her around. And having her for a limited time is to make some special meals just to make her company a little bit nicer.
Typically my sister is not like a huge healthy foodie like me but lately she has been up to try new things, yesterday she did some cauliflower buffalo bites in the air fryer using some coconut flour and some some of my Strawberry Twinkie Cake (subscribe for the recipe, it's coming!) and my recipe was approved!
As a healthy recipe developer I think that when someone who typically is not into the healthy food says that they actually enjoyed it means so so much! And that makes me extra happy because that's the whole point of creating these recipes!
This days that my sister has been home we all have been putting on practice our cooking skills; my dad on the grill and his legendary burgers, my mom with the Mexican classics and me of course, all about the healthy part.
On today's recipe I decided to use some of the leftovers from yesterday and make some quiches using Cali'flour Foods NEW Sun dried Tomato Flatbreads, these have been one of my favorite keto and low carb crusts in a while now and I wanted to share my love for these with my sister.
Cali'flour Foods simple ingredients:
Cauliflower
Mozzarella cheese
Egg whites
Sun dried tomato powder and flakes
Dried basil
Each flatbread only has 2 grams of net carbs and 5 grams of protein. So it's great to have a keto and gluten free option for the win because these crusts are amazing! And also super versatile, for example check out my recipe of Easy Ricotta Cannoli's, also keto and gluten free!
THAT IS IT! So wholesome and they taste amazing, the results of these little Mexican quiches was a Whatsapp message that said: "WOW, they really tasted amazing!" from my picky eater sis.
So you can be sure that this recipe will also be a win for you! It has a lot of my favorite flavors just in one, and with that hint of Mexican flavors that brings up the fiesta to our tastebuds. And super easy to make thanks to those little flatbreads.
For this recipe you will only need:
Zucchini
Roasted Poblano Pepper
Mozzarella Cheese
Egg
Salsa
Avocado
So these are just the ingredients you need, the salsa and the avocados are optional but completely delicious, plus they also add some extra presentation to the dish. A very instagrammable picture for the win and to made this next brunch!
This recipe is just perfect to make on your next brunch because it's super easy to make, it's gluten free and keto friendly. Also no bloating because there's no gluten! YAY! And the steps are so easy.
How to make this quiche:
Preheat the oven at 350F.
In little tart baking dishes place the flatbread.
Add the mix of zuchinni and poblano pepper.
Add the whisked egg.
Top with extra cheese.
Bake for 10 minutes.
Add the toppings and serve!
So super easy: mix, pour and bake! This one is a fail proof and the combination of poblano peppers with zucchini and cheese is just amazing! Guaranteed to make your tastebuds very happy.
So don't forget to save, pin, share or bookmark this recipe for later for you to enjoy with your favorite people!
With love,
María
Try more recipes here!
Zucchini Poblano Keto Quiche
By María Fernanda López
Serves 4
Ingredients
1 piece of chopped zucchini
1 piece of chopped roasted poblano pepper
1/2 cup of mozzarella cheese
2 eggs
1 tsp of sea salt
1/4 tsp of black pepper
1/4 cup of salsa
1/2 piece of avocado
Method
Preheat the oven at 350F.
In little tart baking dishes place the flatbread.
Add the zuchinni, poblano pepper and 1/4 cup of cheese.
Add the whisked egg.
Top with leftover cheese.
Bake for 10 minutes.
Add the toppings and serve!
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