Oven

1. 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. 
2. 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. 
3. 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. 
4. 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. 
5. 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. 
6. 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

1. 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.
2. Air fry for 17-20 minutes at 300°F.  Watch the quiche since air fryer times and cooking temps may vary. 
3. 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.