Tortilla Quiche Bake

5 from 2 votes

This simple Tortilla Quiche Bake is loaded with spinach, tomatoes and flavorful cheeses. With over 30 g of protein, this quick recipe is perfect for healthy breakfasts, lunches and meal prep.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dinner, Lunch

Cuisine: High Protein, Low calorie

Keyword: cottage cheese, eggs, spinach

Servings: serving

Ingredients

1 medium whole-wheat tortilla 8 inches (21 cm)
2 large eggs or 3 medium eggs
¼ cup (60 g) cottage cheese full-fat recommended
2 tbsp shredded cheese cheddar, mozzarella or jack pepper
⅓ tsp Italian seasonings optional
salt and pepper to taste
½ cup chopped spinach
¼ cup diced tomatoes or red bell pepper
¼ onion thinly sliced

Instructions

Preheat the oven to 375°F (190°C) and line a round 6-in (15 cm) baking pan with parchment paper.
Press the tortilla in the baking pan, ensuring it covers the round dish.
In a medium bowl, beat eggs with cottage cheese, shredded cheese, seasonings, salt and pepper to taste. Stir in the vegetables.
Pour the egg mixture into the tortilla, then sprinkle the top with more shredded cheddar. Make sure you leave some space at the top, as the eggs rise while baking.
Bake in the medium rack of a hot oven for 20-25 minutes. The tortilla quiche is ready when the egg bake is just set and no more jiggly.
Carefully remove from the oven, then let cool for at least 5 minutes. Slice it into quarters and enjoy.

Video

Notes

Air Fryer

Bake the quiche in hot air fryer at 325°F (160°F) for 15 minutes, or until the inside is no more wet and jiggly.

Storage Directions

To store: Let cool, then place leftovers in an airtight food container. Refrigerate for up to 4 days.
To freeze: Once cool, transfer to a freezer safe container and freeze for up to 3 months.
To reheat: Reheat leftovers in hot oven or in the air fryer for about 10 minutes. There is no need to thaw it ahead.

Nutrition