Taco Boat Quiches
Taco Boat Quiches
If you’ve had bariatric surgery of any kind, you’ll know it can be a challenge to eat meals that include the right mix of ingredients before you’re feeling too full to fit any more in. Enter this great, easy-to-make recipe for taco boat quiches that can be eaten hot or cold (so perfect for dinner or a lunchbox meal at work). If you’re cooking this recipe for one, keep in mind that there’s enough here for 12. They can be frozen for later but definitely taste best fresh.
💡 Each Taco boat contains 10g of protein. This recipe is great for post-operative protein adequacy.
Ingredients
🍽 Serves: 12 (bariatric) | ⏱ 40 minutes
12 Old El Paso Stand ‘n Stuff mini tortillas
2 tsp olive oil
5 large eggs, whisked
100g cooked, shredded chicken
1 grated zucchini (squeezed to remove excess liquid)
1 brown onion, sliced thinly
2 tbsp plain flour
1.5 cups grated tasty cheese
2 tbsp Greek yoghurt
Salt & pepper to season
Method
Heat oven to 200°C (180° C fan forced)
Place Stand ‘N Stuff tortillas onto a tray lined with baking paper
Heat olive oil in a pan & sauté onion until browned (4-5 min)
Combine eggs, cooked shredded chicken, onion, zucchini, flour, cheese, greek yoghurt, salt & pepper in a large bowl and whisk until well combined
Pour the mixture evenly into each of the 12 tortillas.
Bake in the oven for 20-25 minutes
Serve with a small side salad (if you can fit it in – this will vary from person to person & depends on the post-op stage you’re up to)
💡For a vegetarian option, try swapping the chicken for 100g of lentils.
