This breakfast tortilla quiche bake is packed with veggies, cottage cheese, and eggs for the perfect high-protein breakfast. Easy to make and even easier to eat!
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. 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!)
In This Post
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 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, 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
Yes! You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer for the best texture.
Not really. I've tried this and unfortunately, the tortilla can become a bit soggy when frozen and then reheated. If you do want to freeze it, I'd suggest wrapping the slices in foil and freezing them for up to 3 months, then reheating them either in an air fryer or the oven to help the tortilla regain some of its crispiness.
Yep! If you're looking to lower the fat content, and cholesterol, replacing some or all of the eggs with egg whites is a great substitute.
For the best results, reheat in a preheated oven at 350°F for 10 minutes or in an air fryer at 325°F for 5 minutes.
What To Serve With A Tortilla Quiche Bake
- Fresh fruit. A side of berries or citrus is the perfect simple side to this quiche.
- Avocado slices. Adds creaminess and healthy fats.
- Breakfast potatoes. Roasted or hashbrowns make this a heartier meal. (My Air Fryer Breakfast Potatoes go great with this meal and can be made quickly while the quiche is cooking.)
- Greek yogurt. A cool and creamy contrast to the warm quiche.
- Simple side salad. A slice of this delicious quiche plus something like this light Arugula Pear Salad is my perfect lunch!
Ready to give this cheesy Tortilla Quiche a try? Let me know what you think in the comments below! And don't forget to tag me on IG with a pic!
Recipe
Cottage Cheese Tortilla Quiche Bake With Pepper And Onion
Ingredients
- 1 large flour tortilla
- 3 large eggs
- ½ cup cottage cheese
- ½ tsp paprika
- ½ tsp salt
- 1 tablespoon red onion minced
- ¼ cup red pepper chopped
- ¼ cup baby spinach leaves chopped
- ⅓ cup cheddar cheese shredded
- cilantro and hot sauce for serving
Instructions
- Preheat oven. Set your preheated oven to 350°F to ensure even baking.
- Prepare the tortilla crust. Lightly coat a pie pan or baking dish with cooking spray. Place the large flour tortilla inside, gently pressing it against the edges to form a quiche crust.
- Blend the egg mixture. In a blender or food processor, pulse the 3 large eggs and ½ cup cottage cheese until smooth. Stir in ½ teaspoon paprika and ½ teaspoon salt.
- Add the veggies. Chop the 1 tablespoon red onion, ¼ cup red bell peppers, and ¼ cup baby spinach, then mix them into the egg mixture.
- Assemble the quiche. Pour the egg mixture into the tortilla-lined pie plate. Sprinkle the ⅓ cup cheddar cheese evenly over the top of the tortilla.
- Bake. Place in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges of the tortilla are golden and crispy.
- Serve. Let the quiche cool for about 5-10 minutes before slicing to allow it to completely set. Top with fresh cilantro, hot sauce, or even a dollop of Greek yogurt or sour cream.
Notes
- Blending the cottage cheese with the eggs helps to ensure a smoother consistency.
- Watch the quiche carefully to ensure the edges of the tortilla crust are not burning. If they start to brown sooner than you’d like cover the quiche with foil for the remainder of the baking time.
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