The trending tortilla quiche has caught my eye for quite some time, and I’m so happy to have finally tried it for myself. This fun spin on a classic quiche is made simpler by using a tortilla as a base instead of a pie crust, making this recipe a quicker and lightened up version for a nourishing meal prep.
The base is made from blended eggs, cheese and cottage cheese that get mixed together with sun-dried tomatoes, spinach, feta and spices. Everything gets baked in a tortilla crust until browned, leaving you with a delicious and filling breakfast or snack.
As a dietitian who’s always looking for nourishing make ahead meals, this is one of my favorite meal prep breakfasts to have on hand. The base is made of eggs, which are a natural source of high-quality protein, vitamins, and minerals that can help keep you energized all morning.
Eggs are one of my must have ingredients to cook and bake with because they’re so nutritious and versatile, and this recipe can be made with endless variations of different veggies and cheeses.
Plus, did you know that eggs can help you better absorb the nutrients found in vegetables? A win win recipe if you ask me.
What you’ll need to make a tortilla quiche
I love the combination of sun-dried tomato, spinach and feta cheese, but you can modify this recipe by using a different combination of veggies and cheeses
Here’s what you’ll need:
- Large tortillas– I chose to bake this in a larger pan to make more than 1 serving. I used two large tortillas that I overlapped in a 10″ pie dish
- Eggs– for the base of the quiche
- Cottage cheese– adds a boost of protein and creaminess to the recipe
- Shredded mozzarella and feta cheese– or sub your favorite combination of cheese
- Sun-dried tomatoes– for added flavor, I used sun-dried tomatoes marinated in oil
- Spinach– for added greens
- Simple spices: salt, garlic powder and Italian seasoning
- Blend the eggs, cottage cheese and shredded cheese in a blender or food processor until smooth
- Transfer the batter to a bowl and mix in the chopped spinach, chopped sun-dried tomatoes, feta cheese and spices. Mix together until well combined
- Grease a 9″ or 10” pie pan or round baking pan. Layer the two tortillas in the pan to fill the pan, having the centers overlap
- Pour the filling into the tortilla crust and spread around evenly. Bake on the middle or lower rack of your oven for 20-25 minutes. The top should be firm to touch and the tortilla should be browned
I love serving this with extra crumbled feta cheese, chopped basil and hot sauce. It’s such a simple recipe to have on hand for a quick breakfast or snack.
Storing and reheating
To store, slice the quiche into 4 or 6 pieces and refrigerate in an air-tight container for up to 3 days.
To reheat, you can warm in the microwave for 30 seconds, then bake or toast it on a low temperature for 4-5 minutes to crisp. Alternatively, you can air-fry the portion you’re ready to eat for about 3-4 minutes.
This recipe comfortably serves 2 for a filling breakfast. It can easily serve 4 people if eaten with other foods like fresh fruit, avocado, or yogurt.
It’s an easy to make recipe that I know you’re going to love!
Other make-ahead breakfast recipes to try:
Feta & Avocado Breakfast Sandwiches
Strawberry Milk Chia Pudding
Tiramisu Overnight Oats
Spinach & Feta Tortilla Quiche
Ingredients
- 2 large flour tortillas
- 4 large eggs
- ½ cup cottage cheese, full-fat or low-fat
- ½ cup shredded cheese of choice, I used mozzarella
- ¼ cup crumbled feta cheese
- 1 cup packed spinach, chopped
- ¼ cup sun-dried tomatoes, chopped. I used sun-dried tomatoes marinated in oil for added flavor
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp Italian seasoning
- Fresh basil, to top
Directions
- Preheat the oven to 350 F
- Add the eggs, cottage cheese and shredded cheese to a blender or food processor and blend until smooth.
- Transfer the batter to a bowl and mix in the chopped spinach, chopped sun-dried tomatoes, feta cheese and spices. Mix together until well combined
- Grease a 9″ or 10” pie dish or round baking pan with a little cooking spray. Layer the two tortillas in the pan to fill the pan, overlapping the centers
- Pour the filling into the tortilla crust and spread around evenly. Bake on the middle or lower rack of your oven for 20-25 minutes, until the top is firm to touch.
- Serve warm with chopped basil and extra crumbled feta cheese
Thanks!
Hi Toni, a large enough almond flour tortilla should work well too! You can also bake this as a crustless quiche as well or into mini muffins