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Living With Sjögren’s


"Flexible" Veggie Quiche


  • 3 whole-wheat tortillas
  • 2 cups chopped veggies (such as leftover roasted veggies like broccoli, mushrooms, zucchini)
  • 1 green onion, chopped
  • 1 tablespoon minced garlic 
  • 4 eggs
  • 1/3 cup half-and-half cream
  • 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon turmeric
  • Black pepper, salt to taste
  • 1 teaspoon Italian Herbs, dried


  1. Arrange oven rack in the lower third of the oven. Preheat oven to 400 degrees F.
  2. Grease an oven-safe skillet with olive oil and cover with tortillas.
  3. Whisk eggs, half and half, salt, garlic, pepper, turmeric and Italian Herbs in a large bowl. Stir in the veggies and 1/4 cup cheese.
  4. Pour the egg mixture into the "crust" tortillas. Top with remaining 1/4 cup cheese.
  5. Bake for 18-20 mins. Let cool for 30 minutes before slicing and serving.

*recipe courtesy of Cristina Montoya, Registered Dietitian