Tortilla Quiche is an easy, protein-packed meatless breakfast filled with veggies, eggs, cheese, a touch of pesto, and 28 grams of protein in every delicious serving!
After falling in love with using store-bought tortillas as a crust for a baked egg tortilla, I wanted to take it a step further and make an actual tortilla egg quiche. Now, I get to share this quick tortilla quiche bake with you!
The original was more of a single-serve dish, but this one is like a true quiche with more eggs and protein that you can share with 2–3 people.
Why You’ll Love This Recipe
- Easy crust: Store-bought tortillas make the perfect no-roll, no-chill base.
- Healthier: We skip the heavy in butter and calories crust.
- Diet friendly: Choose whole grain tortillas or swap in gluten-free ones.
- High protein recipe: Eggs, cottage cheese, and cheese combine to pack in plenty of protein without even trying.
Ingredients for Tortilla Quiche Bake
I used just 9 simple ingredients to load this breakfast with a healthy boost of protein and fiber.
- Large tortillas: Use 3 large flour tortillas overlapped to create a perfect base and crust. I went with whole grain, but you can easily swap in white or gluten-free tortillas.
- Eggs: You’ll need 7 large eggs to keep things fluffy and packed with protein.
- Cottage cheese: Adds protein and the creamy, fluffy magic that makes the egg and cottage cheese combo so popular. Feel free to use your go-to cottage cheese, for me that’s 2% fat or higher.
- Pesto: I threw in some homemade pesto for a fresh, herby kick that goes great with the veggies and cheese.
- Vegetables: I stuck with chopped bell peppers and onion. No spinach this time, but that’s a favorite too. Veggies are super customizable, check out my variations below for ideas.
- Cheese: Freshly grated cheese of your choosing. I like sharp cheddar, Swiss or Gruyere.
- Spices: All this quiche needs is a little salt and pepper to taste.
- Cooking spray: You’ll want to grease your baking dish to keep things from sticking. You can also use parchment paper.
How to Make Tortilla Quiche
Here’s how to make it step by step. You can find full recipe card below.
- Prep the dish: Grab a deep pie dish or an 8×11 baking dish and line it with parchment paper or give it a good coat of cooking spray. Very important step to avoid quiche from sticking and breaking.
- Make a crust: Place 3 tortillas inside, overlapping them so they create tall edges.
- Whisk the egg mixture: Crack the eggs into a bowl and add the cottage cheese, plus a few small dollops of pesto. Sprinkle in salt and pepper to taste, then whisk it all together until everything is combined.
- Assemble the quiche: Pour the egg mixture into the prepared tortilla crust. Scatter the bell peppers, onions, and cheese evenly on top. Give it a few gentle stirs, nothing crazy, just enough to make sure the veggies and cheese aren’t all clumped together.
- Bake until set: Bake for about 50 minutes. Quiche is ready when it’s no longer jiggly and a small knife inserted in the center comes out clean. A bit of liquid is fine, it will firm up as it cools.
- Cool and serve: This is the hard part, waiting! Take it out of the oven and let it cool for 30 minutes before slicing, otherwise it’ll fall apart on you.
Tips for Best Results
- Use any large baking dish: I use a deep pie dish, but many are not deep. If you don’t have one, a 8×11 inch rectangular dish works great too.
- Bake time might differ: Ovens vary, and so does the size of your baking dish. Keep an eye on it toward the end.
- Tortillas should overlap: So the filling doesn’t leak through and stick. That’s also why it’s good to spray the dish well.
- Leave room on top: Make sure the egg mixture comes up only to 3/4 of the dish because eggs rise and expand as they bake.
Variations
One of the best things about any quiche is how customizable it is. Just remember if you choose soft veggies like mushrooms or zucchini, make sure to pre-cook them first to avoid sogginess.
- More protein: Add cooked bacon, sausage, or chopped ham to boost the protein even more.
- Without cottage cheese: You can omit it, but I wouldn’t recommend it, it adds great creaminess. You can try to replace it with Greek yogurt or egg whites, I think it will work.
- No cheese: Leaving out the cheese is possible, but the quiche definitely tastes better with it. Maybe add some Italian seasoning or fresh herbs then to boost the flavor.
- Corn tortillas: I haven’t tried these, but they might work. Just make sure they overlap.
- Other veggie combos: Try mushrooms and zucchini, asparagus and cherry tomatoes, broccoli and cheese, sun-dried tomatoes and olives, or baby spinach and artichokes.
Serving Ideas
You can slice it up for a quick breakfast, pair it with a simple green salad for lunch, or add some heartier sides to turn it into a full meal for brunch or dinner.
Here are some ideas:
- Brunch spread: Serve with a fresh green salad, sliced avocado, and a side of crispy bacon or smoked salmon.
- Sidekick to soup: Pair it with a warm bowl of creamy tomato soup or a healthy broccoli cheddar soup.
- Dinner ready: Add roasted veggies or a grain salad like Mediterranean quinoa salad.
How to Store and Reheat
Store: Keep any leftovers in an airtight container in the fridge for up to 5 days, ready to grab whenever you need and perfect for meal prep!
Freeze: Freeze slices in a sealed container for up to 3 months. When you’re ready to eat, let them thaw in the fridge overnight.
Reheat: Microwave for about 30-45 seconds until heated through.
More Recipes to Try
- Crustless cottage cheese zucchini quiche
- Crustless zucchini quiche
- Crustless zucchini pie
- Crustless spinach quiche
- Cottage cheese egg bake
- Crustless broccoli quiche
- Cottage cheese frittata
Tortilla Quiche
Equipment
Ingredients
- 3 large 10" tortillas, whole wheat, white or gluten-free
- 7 large eggs
- 3/4 cup cottage cheese
- 2 tablespoons pesto
- 1 large bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup cheese like sharp cheddar, Swiss or Gruyere, grated
- Salt, to taste
- Ground black pepper, to taste
- Cooking spray
Instructions
- Preheat oven to 375 F. Line deep pie dish or 8×11 baking dish with parchment paper or spray very well with cooking spray. Place 3 tortillas in a pie dish, overlapping each other and forming tall edges.
- Crack the eggs, add cottage cheese and small dollops of pesto and sprinkle with salt and pepper. Whisk with a fork.
- Top evenly with bell pepper, onion and cheese. Give a few stirs to combine.
- Bake for 50-60 minutes or until the middle is set, check by inserting a knife until it comes out clean. If there is a bit of the liquid on top, it will solidify as quiche is cooling down.
- Remove from the oven and let cool down for 30 minutes. Then cut with a knife and enjoy!
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
