So perhaps you’ve tried a candy potato crust quiche on my web site, a crustless quiche, and even a puff pastry quiche. Are you prepared for an additional mindblowingly simple and scrumptious quiche recipe in your busy weeks?
That is my model new tomato basil tortilla quiche filled with tons of gorgeous summer season veggies and additional protein from cottage cheese. If you happen to didn’t know you would layer up tortillas onto your pie pan to create a tortilla crust in your egg bake, now’s the time to strive it out!
This can at all times be one in every of my favourite methods to make use of up veggies from the fridge for a nourishing, filling breakfast that my household can get pleasure from all week lengthy. I hope you find it irresistible as a lot as we do!
Every thing you’ll must make the most effective tortilla quiche
Like most quiche recipes, this one requires tremendous easy substances and is extremely simple to customise. Right here’s what you’ll must make it:
- For the crust: what makes this a tortilla quiche? The crust! You’ll be able to both use one massive flour tortilla or a handful of small corn tortillas to put in your pie pan and bake because the crust.
- Eggs: the bottom of all quiches, after all.
- Cottage cheese: I like whisking cottage cheese into the egg combination for further protein and to offer the eggs a lightweight and fluffy texture.
- Seasoning: don’t neglect to whisk in salt and pepper.
- Produce: we’re including recent garlic, basil, tomato, and plenty of recent spinach to this tortilla quiche for a beautiful increase of veggies.
- Cheese: get that further savory taste from shredded sharp cheddar cheese or pepper jack!
Can I make it dairy-free?
Certain! Merely change the cottage cheese with 1/2 cup dairy-free milk and omit the shredded cheddar (or use your favourite dairy-free shredded cheese).
Extra methods to make this tortilla quiche your personal
The choices are infinite with regards to your quiche mix-ins! Listed below are some ingredient swaps I can suggest:
- Add a meat: I like this tortilla quiche with cooked, chopped bacon or breakfast sausage. You can additionally dice up some ham or slice Canadian bacon!
- Select your veggies: be happy to make use of any greens you’ve gotten lurking in your fridge! Zucchini, broccoli, bell pepper, and sautéed mushrooms would all be scrumptious.
- Choose a brand new cheese: you may’t go unsuitable with cheese right here. I’m a giant fan of pepper jack, however a spicy cheddar, feta, goat cheese, or actually any crumbled or shredded cheese can be good.
The right way to make a tortilla quiche in 4 simple steps
- Prep your pan. Spray a 9-inch pie pan with cooking spray, then overlap the corn tortillas or place your massive flour tortilla in order that they cowl the underside and go up the edges of your pan.
- Make the egg combination. Whisk collectively the eggs, cottage cheese, and seasonings in a medium bowl till properly mixed, then fold within the spinach, garlic, and many of the basil (reserving some for the highest).
- High & bake the quiche. Pour the combination into your pan with the tortilla crust, then high with the tomato slices and cheese and bake it up till the eggs are set.
- Garnish & serve. Let the quiche cool, then garnish with the remainder of your basil and a bit of flaky sea salt, when you’d like. Serve and revel in!
What to serve with this quiche
I like to high slices of this wholesome tortilla quiche with loads of scorching sauce and cubed avocado, then serve it with:
Storing ideas
Retailer leftover slices of quiche in an hermetic container within the fridge for as much as 5 days. I wouldn’t suggest freezing this tortilla quiche as a result of the tortilla crust will seemingly get soggy when frozen and reheated.
Extra savory breakfast recipes you’ll love
Get all of my breakfast recipes right here!
I hope you like this tomato basil tortilla quiche recipe! If you happen to make it you should definitely go away a remark and a ranking so I understand how you favored it. Take pleasure in, xo!
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Do you know you would make a quiche with a tortilla crust? YES! This scrumptious tomato basil tortilla quiche is enjoyable, simple to make, and filled with protein because of the eggs and cottage cheese. Customise together with your favourite mix-ins for the right meal prep breakfast throughout busy weeks!
Elements
- Olive oil or avocado oil cooking spray
- 6 small (5-inch) smooth corn or 1 massive flour tortilla
- 6 eggs
- ½ cup low-fat cottage cheese
- ½ teaspoon kosher salt
- Freshly floor black pepper
- 3 cups recent spinach, finely chopped
- 1 garlic clove minced
- 12 recent basil leaves, julienned and divided
- 1 roma tomato, sliced ¼ inch thick
- ½ cup shredded sharp cheddar cheese (or pepperjack!)
- Flaky sea salt for topping
- Non-obligatory: your favourite scorching sauce for serving
Directions
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Preheat the oven to 375ºF. Spray a 9-inch pie pan with cooking spray.
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Prepare the tortillas within the pie pan, overlapping them in order that they totally cowl the underside of the pan and all the best way up the facet of the pan.
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In a medium measurement bowl, whisk collectively the eggs, cottage cheese, salt, pepper, and garlic powder. Stir within the chopped spinach, garlic and about 3/4th of the julienned basil, then pour the combination into the pan on high of the tortillas. Prepare the tomato slices on high, then sprinkle the shredded cheddar cheese evenly over the floor.
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Bake for half-hour till the egg is totally set and now not jiggly while you gently shake the pan. Take away the quiche from the oven and permit it to chill for quarter-hour. Garnish the cooled quiche with the remaining julienned basil and flaky salt, then use a pointy knife to chop it into 6 slices. Serve with scorching sauce and/or avocado slices, if desired. Take pleasure in!
Recipe Notes
I like serving this with a easy inexperienced salad of combined greens tossed in my Wholesome Lemon Basil French dressing.
Vitamin
Serving: 1sliceEnergy: 224calCarbohydrates: 22.9gProtein: 13.2gFats: 8.4gSaturated Fats: 3.2gFiber: 1.3gSugar: 1g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
