LunchDinnerHigh proteinMeal prep

Chicken and Spinach Tortilla Pie

Name: Chicken and Spinach Tortilla Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 wedges
Ingredients: 1 large flour tortilla; 3 large eggs; 250g low-fat cottage cheese; 250g store-bought grilled chicken breast, diced; 100g fresh spinach, chopped; 50g sun-dried tomatoes, chopped; 50g light/reduced-fat cheddar, shredded; 1/2 tsp olive oil, for greasing; 1/2 tsp salt; 1/4 tsp black pepper

5.0 of 5

A crustless egg pie using a single tortilla in place of pastry for the base, so it holds a clean wedge shape once sliced. Grilled chicken, spinach and sun-dried tomatoes sit under a savory egg custard that firms up fully in the oven.

The tortilla base goes crisp at the edges while the filling stays custardy in the middle, more quiche than casserole.

Per serving (1 wedge)

34g

Protein

290

Calories

14g

Carbs

12g

Fat

4 wedges15 min40 min

Ingredients

1large flour tortilla
3 largeeggs
9 ozlow-fat cottage cheese
9 ozstore-bought grilled chicken breast, diced
4 ozfresh spinach, chopped
2 ozsun-dried tomatoes, chopped
2 ozlight/reduced-fat cheddar, shredded
1/2 tspolive oil, for greasing
1/2 tspsalt
1/4 tspblack pepper

Steps

1
Preheat the oven to 180C (350F) and lightly grease a 23cm (9 inch) pie dish or springform pan with olive oil.
2
Press the tortilla into the bottom of the dish as a flat base, trimming any overhang.
3
Scatter the diced chicken, chopped spinach and sun-dried tomatoes evenly over the tortilla base, then sprinkle over half the cheese.
4
Blend or whisk the eggs and cottage cheese together with the salt and pepper until fairly smooth.
5
Pour the egg and cottage cheese mixture evenly over the filling and top with the remaining cheese.
6
Bake for 35 to 40 minutes until the center is fully set and the top is golden.
7
Let the pie rest for 10 minutes before slicing into 4 wedges, so it holds together when cut.