Tortilla Quiche with Fresh Veggies

Tortilla quiche is my go to recipe when I crave comfort food but want something that comes together quickly in one pan. There is something so satisfying about the crispy tortilla crust under a creamy egg filling and I love that you can pack in plenty of veggies for a wholesome meal that feels a little bit special even on a weeknight.

I made this on a busy weekday right before a friend visited and we both ended up eating it straight from the pan with coffee it is now on steady rotation in my house

Ingredients

• Large whole wheat tortilla: forms a crisp base with a hint of nutty flavor choose one with no cracks for best results
• Large eggs: provide structure and creaminess try to use fresh eggs for the fluffiest texture
• Low fat cottage cheese: adds moisture and a little tang plus lightens up the filling
• Salt: enhances all the other flavors
• Garlic powder: brings a subtle savory warmth
• Cayenne pepper: offers a gentle background heat
• Black pepper: for brightness and depth always use freshly ground if possible
• Chopped vegetables such as spinach peppers or sweet onions: deliver color crunch and nutrition opt for what is in season for best flavor
• Shredded cheese like cheddar or Tex Mex: gives a gooey melty finish buy block cheese and shred it yourself if you want the best melt

Instructions

Prepare the Pan:

Gently press your whole wheat tortilla into an eight inch cake pan pressing it up the sides to form a crunchy shell

Blend the Filling:

Whisk eggs cottage cheese salt garlic powder cayenne pepper and black pepper together in a bowl or pulse in a blender until the mixture is completely smooth

Assemble the Quiche:

Pour your egg mixture into the tortilla lined pan then evenly sprinkle the surface with your chopped vegetables and shredded cheese

Bake:

Place in a preheated oven at three hundred fifty degrees Fahrenheit rack in the center Bake for twenty to twenty five minutes until the eggs are just set and the tortilla edges are golden and crisp

Cool and Slice:

Allow to cool in the pan for five minutes so the filling firms up Use a spatula to gently lift out the quiche Cut into quarters and serve while warm or chill for meal prepping

I always look forward to the moment the cheese bubbles up and starts browning in the oven It reminds me of weekend brunches with my sister when we used to compete over who could come up with the best filling combo

Storage Tips

Let leftover slices cool completely before wrapping and refrigerating You can keep them up to three days Reheat in a toaster oven or microwave for a quick breakfast or snack If you want the crispiest crust place the slice in a dry skillet on low heat until warmed through

Ingredient Substitutions

Yogurt or ricotta works instead of cottage cheese just keep the same quantity Swiss mozzarella or pepper jack all melt nicely if you like a twist on the cheese Chopped roasted vegetables or even a little cooked bacon or ham amp up the flavor and make it heartier

Serving Suggestions

This is delicious with a side salad of crisp greens or fresh fruit Try adding hot sauce fresh herbs or a dollop of salsa for a little brightness For a brunch spread offer wedges alongside sliced avocado or smoked salmon

Cultural and Historical Context

Quiche originated in France but over the years it has become a canvas for home cooks to experiment Using a tortilla crust borrows from Tex Mex flavors making this quiche a fusion of European comfort and Southwestern practicality It is a popular trick to keep things fast and easy without sacrificing the joy of a true quiche

Seasonal Adaptations

Fresh spring asparagus or artichoke hearts make a lovely filling Summer tomatoes and herbs bring brightness and juiciness Roasted fall butternut squash or sautéed mushrooms work so well in cooler weather

Success Stories

A neighbor shared this recipe with me after making it for her book club meeting Everyone was so impressed by the slightly smoky crust and the way the layers held together No one guessed how simple it was to prepare

Freezer Meal Conversion

Bake quiche as directed cool completely and wrap individual wedges tightly in foil or plastic Freeze for up to two months Reheat gently in the oven straight from the freezer for a fast and filling grab and go breakfast

Tortilla quiche is so easy and versatile it will quickly become a staple in your kitchen. Enjoy experimenting with your favorite fillings and making it your own.

Recipe FAQs

→ Can I use corn tortillas instead of whole wheat?

Yes, corn tortillas can be substituted for a different flavor and texture, though they may be more delicate when pressed into the pan.

→ What vegetables work best for this dish?

Popular choices are baby spinach, peppers, onions, mushrooms, or cherry tomatoes. Use what’s fresh and seasonal for extra flavor.

→ Is it possible to make this dairy-free?

Replace cottage cheese with a plant-based alternative and choose a dairy-free cheese to keep the dish lactose-free.

→ How do I prevent a soggy tortilla crust?

Pre-baking the tortilla for a few minutes before adding the filling can help create a firmer, crisper base.

→ Can this be made ahead and reheated?

Yes. Prepare and bake the dish ahead, then cool and refrigerate. Reheat slices in the oven or microwave before serving.

→ What cheese varieties pair well with this?

Cheddar, Swiss, mozzarella, or Tex Mex blends add different flavors. Try mixing cheeses for extra depth.