Cottage Cheese Tortilla Quiche Bake With Pepper And Onion

This high-protein breakfast is my new favorite obsession! 

Love a good breakfast quiche but don't want the hassle of making a full-on pie crust? Same. That's why this simple tortilla quiche is a total game-changer. It's got all the flavors of a classic quiche with the convenience of a crispy tortilla crust, making it an amazing option for when you just don't feel like the "fuss" of making a traditional pie crust. 

This is one of those breakfasts that you technically could make on a weekday with a little pre-planning, but I like it on a Saturday morning when I have just a bit more time and want something that feels a little extra, without a lot of extra work. (Like this easy egg steak and cheese bagel sandwich!) The best part? This tortilla quiche bake recipe is totally riffable-you can add your favorite veggies, cheeses, or even breakfast sausage - whatever you have on hand. 

Not only that, but the addition of cottage cheese gives this an added bonus - a lightened-up version of a classic quiche (since you're not using a heavy cream mixture for the filling) and extra protein, which I've really been trying to work into my diet lately. (See my cottage cheese and fruit breakfast bowls!)

The added protein, vegetables, and cheesy goodness make this a breakfast recipe that keeps me full and satisfied for hours. (Psst - I also love this as a light lunch!)

Ingredient Notes And Substitutions

Just a handful of ingredients are needed for my version of this recipe, but feel free to substitute the veggies and cheese for whatever you have on hand.

** Complete ingredient list is in the recipe card below.

• Flour Tortillas. Using a large flour tortilla as the base creates a crispy, golden tortilla crust that holds up surprisingly well to the creamy egg mixture. I prefer using a flour tortilla over corn tortillas here, as the corn tortillas came out a bit mushy when I tested them (a bit more like migas). But, you can experiment with different flavors of tortillas (spinach tortillas are good, and I saw a jalapeno cheddar version in the store the other day that I'm dying to try.) And gluten-free soft tortillas also work well.
• Eggs. I used 2 large eggs here, but if you're looking to cut calories (and cholesterol), you can substitute with some egg whites.
• Cottage cheese. This adds creaminess and a boost of protein without making the quiche too heavy. Use any type of cottage cheese - full or low fat, small or large curd - all will work. 
• Cheese.  I loved cheddar with this veggie combo but you can use whatever type of cheese you want. Mozzarella cheese works, or you can make this fancy with something like Gruyere or Goat cheese.
• Veggies. The sky's the limit here! Use my veggie combo listed below, or try cherry tomatoes, green onions, sun-dried tomatoes, or mushrooms - anything you'd add to a normal quiche.
• Add some extra protein.  I kept this quiche veggie, but you could add something like cooked breakfast sausage, oven-cooked bacon, or ham for a heartier dish.

Expert Tips For Making The Perfect Breakfast Tortilla Quiche Bake

• Don't skip the cooking spray.  This helps prevent the tortilla from sticking to the pie dish and ensures the tortilla crisps up perfectly.
• Blend the cottage cheese. This step isn't a "must do", but I prefer blending the cottage cheese and egg mixture to eliminate the curds and give the quiche a creamy texture. 
• Keep an eye on the quiche while it's cooking. If the edges of the tortilla start browning too quickly, you can cover the quiche with some foil to make sure they don't burn. 
• Allow the quiche to set. Let the quiche rest for about 5-10 minutes after removing it from the oven to allow it to fully set.

Frequently Asked Questions