This spinach and tomato tortilla quiche is a fun spin on a traditional quiche but is made easier by using store-bought tortillas as the quiche crust. The quiche filling is made with protein rich eggs, cottage cheese, spinach and chopped tomatoes. The quiche is topped with melty cheese and makes the best easy breakfast ever!
If you know me you know I love a crustless quiche like the ones I’ve shared on PMG like this ham and broccoli quiche and this asparagus quiche. So of course I had to try my hand at the viral tortilla quiche but put my own spin on it. And let me tell you, this tortilla quiche recipe is so easy to make and is like a deconstructed breakfast wrap but made into a quiche. It is so good!
You are probably wondering, can you actually make a quiche using tortillas as the crust? And the answer is yes you can and not only is it delicious it is super easy to make. The tortilla crust gets nice and golden brown while the egg filling becomes perfectly fluffy with a cheesy topping that takes it to a whole new level!
It is a wonderful way to use up leftover veggies you may have lingering in the fridge.
Plus you can make it in the oven or the air fryer!
Why you’ll love this tortilla quiche recipe
- Simple – you only need a few ingredients to make it
- Very easy to whip up in a few steps
- Healthy and easy to make gluten free.
- Delicious protein rich breakfast perfect for meal prep
Jump to:
- Why you’ll love this tortilla quiche recipe
- Ingredients You’ll Need
- How To Make The Viral Tortilla Quiche
- The best method for whisking eggs
- Expert Tips
- Variations for quiche with tortilla crust
- Serving suggestions
- Storing and reheating this tortilla quiche bake
- More Protein Packed Breakfast Recipes
- Spinach Tomato Tortilla Quiche
Ingredients You’ll Need
One of the best parts about this quiche recipe is the fact that you only need a few ingredients. Here is what you’ll need to make it.
- Tortillas – the tortillas are what make the crust for this tortilla quiche! You can use one large tortilla or a few small tortillas. I prefer flour tortillas and my husband loves the carb balanced whole wheat tortillas. You can also use corn tortillas that you layer in the pan but I think the burrito size flour tortillas work the best.
- Eggs – The base of the quiche filling is the protein rich eggs. I used large brown eggs.
- Cottage cheese – my favorite way to add a cheesy base with extra protein to eggs is adding cottage cheese. You can use any cottage cheese you like.
- Veggies – chopped spinach and tomatoes are what I used but you can use any veggies you have on hand.
- Salt and pepper – are used to season the eggs and veggies for optimal flavor.
- Cheese – I used shredded cheddar cheese but any shredded cheese you like will work.
Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
How To Make The Viral Tortilla Quiche
Here is a summary with step by step photos for how to make this amazing tortilla quiche recipe to guide you.
Step 1: In a medium bowl, crack and whisk the eggs with the cottage cheese, salt and pepper.
Step 2: Arrange the tortillas in the bottom of the pan by pressing them down to make a bed for the eggs. Then pour the eggs into the pie dish over the tortilla.
Step 3: Add the chopped spinach and tomato slices then add an even layer of the shredded cheese.
Step 4: Bake the quiche on the middle rack of the oven until the eggs are set in the middle and around the edges. About 25-30 minutes at 375°F.
Note: see recipe card for air fryer instructions.
The best method for whisking eggs
- Use the right tool – a whisk is best for incorporating air (fluffier results). A fork works fine as well but may not get the eggs as fluffy as using a whisk will.
- Whisk with purpose – use a quick back-and-forth motion, not just circles. Tilt the bowl slightly and drag the whisk through the yolks to break them fully. I sometimes break the yolks first, then switch to a circular + side-to-side combo to blend everything together nicely.
- Whisk until fully uniform – you want no streaks of white or yolk color. The mixture should be pale yellow and slightly frothy on top for the best fluffiest baked or scrambled eggs.
Expert Tips
- Tortillas – You can use any type of tortillas for this tortilla quiche recipe. I prefer flour tortillas (burrito size), layered in the pan but smaller tortillas or corn tortillas will also work great! Note: Layering the tortillas in a pan prevents the eggs from leaking through the crust.
- Filling – Whisk the eggs well with the cottage cheese so they become nice and fluffy as they cook.
- Veggies – Chop the spinach into smaller pieces so it is easier to mix into the filling. You can chop the tomatoes or cut them in whole slices.
- Prepare the pan – spray the pan with cooking spray to prevent sticking.
- Don’t overfill – Make sure the egg mixture is only filled ¾ of the way since the eggs will expand as they cook. I used a rather shallow 9 inch glass pie dish and the filling was perfect. I also made this quiche using a metal 8 inch cake pan and it came out great as well!
- Bake time – Bake the quiche until it is fully set. Ovens vary so check it at 25 minutes and continue cooking as needed.
- Serving – Allow the quiche to cool before slicing since it will firm up as it cools. Serve warm topped with fresh herbs like basil or chives and enjoy!
Variations for quiche with tortilla crust
- Add more protein – for an even larger protein boost you can add cooked sausage, ham, bacon or cooked ground turkey.
- Switch up the veggies – use cooked zucchini, asparagus, mushrooms, peppers, or broccoli.
- Make this tortilla quiche dairy free – skip the cheese or use dairy free cheese. You may need to add an additional egg to the filling if you are not using the cottage cheese.
- Gluten free quiche – simply swap the tortillas with gluten free tortillas.
Serving suggestions
We love this quiche all on it’s own as a complete meal but here are few others recipes you can serve alongside it.
Storing and reheating this tortilla quiche bake
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or the air fryer until fully heated through. I do not recommend freezing this quiche since the crust becomes crumbly and the eggs may become rubbery.
More Protein Packed Breakfast Recipes
Looking for other recipes like this? Try these:
Did you try this tortilla quiche recipe? If you did, then please leave a rating or comment below. I would love to hear how yours turned out.
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Spinach Tomato Tortilla Quiche
- Total Time: 37 minutes
- Yield: 5–6 servings 1x
Description
This spinach and tomato tortilla quiche is a fun spin on traditional quiche with a shortcut swap of using large tortillas as the quiche crust. The filling is made with fluffy eggs, cottage cheese, chopped spinach and tomatoes for a high protein quiche recipe everyone will love.
Ingredients
- 2 large (burrito size) tortillas or 5–6 small tortillas.
- 6 large eggs
- ⅓ cup cottage cheese
- Salt and pepper to taste
- ⅓ cup chopped spinach
- ½ cup sliced tomatoes or cherry tomatoes
- ½ cup shredded cheddar cheese
Instructions
Oven
- Preheat the oven to 375°F and spray a 9-inch pie dish with cooking spray to prevent sticking. Note: Do not skip this step of the tortillas will stick to the pan.
- Layer the tortillas in the pan overlapping them so the edges stick up like a crust but the bottom of the pan is fully covered with the tortillas. Then press the tortillas into the pan to make a nice bed for the egg filling.
- In a medium bowl, crack the eggs, add the cottage cheese and a sprinkle of salt and pepper then use a whisk or fork to whisk the eggs fully with the cottage cheese until blended, so there are no white streaks and the eggs are slightly frothy on the top.
- Pour the whisked egg and cheese mixture over the tortilla crust, top it evenly with the chopped spinach and arrange the sliced tomatoes on top. Finish it off by sprinkling the shredded cheese over the quiche in an even layer.
- Bake the quiche on the middle rack of the preheated oven at 375°F for 25-30 minutes, until the eggs are fully set and the tortilla crust is nice and golden brown.
- Once the quiche is done cooking, remove it from the oven and allow it to cool for at least 15 minutes until you slice and serve it. Enjoy!
Air Fryer
- Prepare the quiche as directed in the recipe but use 3-4 eggs instead of 6. Use a metal pie dish or cake pan that can fit into your air fryer. I can fit an 8 inch cake pan in my 8 quart air fryer.
- Air fry for 17-20 minutes at 300°F. Watch the quiche since air fryer times and cooking temps may vary.
- Once the quiche is done cooking, carefully remove it from the oven and allow it to cool for 10-15 minutes before you slice and serve it.
Notes
- Any tortillas will work. I used 2 burrito size tortillas but you can also layer smaller tortillas or use corn tortillas for an even crunchier crust.
- Bake the quiche until the eggs are set in the middle and around the edges and the tortilla crust is golden brown.
- Do not skip the cooling time since the quiche will firm up even more as it cools, making it easier to cut into pieces.
- I found it was easier to cut the quiche by sliding it out of the pan onto a cutting board.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or air fryer until fully heated through.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: oven
- Cuisine: Mediterranean
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