Mexican Quiche

I think the high today was 22 degrees.  Brrrr.  But as I say, "Michigan didn't pick you, you picked Michigan or you wouldn't live here"   I recently read that Michigan has the 2nd most bitter winters in the nation and I believe it.

While winter tends to make us want to eat more comfort foods that doesn't mean it needs to end up on our hips or be bad for us and feeling miserable after eating it.

This Mexican Quiche will be light and healthy enough for you to walk away feeling good, but hearty enough for the comfort you are looking for.

I have made it twice. The first time with ground turkey, the one pictured is with mini salad shrimp.  But you could also use shredded chicken or lean ground beef.

Ingredients:
6 eggs beaten
1 red or yellow sweet bell peppers (I used 1/2 dozen of the mini mixed sweet bell peppers.)
1 small onion- diced
1 lb mushrooms- Portabella or button - diced
1 container of  salsa (Use the fresh kind. Not the jarred cooked)
3 Gluten Free Tortilla flours
Non- Dairy Cheese
1 lb ground turkey (or mini salad shrimp, lean ground beef or shredded chicken)

Directions
When I make Quiche I always use a medium sized cast iron pan.  It makes removal easy and the heat is even and is oven safe.  But if you do not have a cast iron pan, you can use a baking dish.
Preheat oven to 375 degrees while preparing the mix.
Sauté onion and mushrooms till soft.  Take out of pan and set aside
Brown ground turkey.  (If using shrimp leave raw, but make sure it's thawed.) Take out of pan and set aside.

Put a couple spoonful's of salsa on the bottom of the pan so the tortilla doesn't stick.
Then put first tortilla flour down.  It will not fit pan, that is okay.  Push it down to fit as good as possible to the sides.
Add 1/2 your mushroom/ onion mix, 1/2 ground turkey and 1/2 your sweet bell peppers then add 1/3 of container of salsa, and a handful of cheese.
Add another tortilla, push down, add the rest of the mushroom / onion mix, ground turkey and the rest of the bell peppers and 1/3 of salsa and handful of cheese.
Add last tortilla and then slowly pour egg over the top so it goes down the side of the pan and through the layers.  (I poked a few holes through the tortillas so it goes through all the layers)
Add the last 1/3 of salsa on the top and a handful of cheese.
Bake 45 minutes on 375 degree oven.

Let set for 10 minutes before cutting and serving.
I like to add hot pepper flakes as a garnish
Serves 4.