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This tortilla quiche has become my go-to solution for quick, satisfying meals that work any time of day. With a crispy tortilla replacing traditional pastry crust, it's both easier and faster than standard quiche recipes while still delivering that comforting egg-and-cheese goodness.
I first created this recipe during a particularly hectic week when I needed something that could work for breakfast, lunch, or dinner without much fuss. Now it's in my regular rotation because my family requests it constantly, especially on busy weeknights.
Ingredients
- Large flour tortilla: The 10-inch size creates the perfect foundation; look for one that's fresh and pliable for best results
- Four large eggs: Farm-fresh eggs provide the richest flavor and color if you can find them
- Cottage cheese: Creates incredible fluffiness without heavy cream; choose small curd for the smoothest texture
- Onion and garlic powder: These provide aromatic depth without the prep work of fresh aromatics
- Bell pepper: Adds sweet crunch and beautiful color; select one that feels firm and heavy for its size
- Baby spinach: Incorporates nutrients and color; pre-washed varieties save time
- Shredded Mexican-style cheese: The blend of cheeses creates perfect meltability and flavor; freshly shredded melts better than pre-packaged
Step-by-Step Instructions
- Prepare Your Pan:
- Press the tortilla gently into a 9-inch pie pan, taking care to shape it evenly against the sides without tearing. The edges will naturally ruffle a bit, which creates an attractive finished edge.
- Blend The Filling:
- Combine eggs, cottage cheese, and seasonings in a blender until completely smooth, about 30 seconds. This step is crucial for incorporating air into the eggs and breaking down the cottage cheese for a perfect texture.
- Assemble The Quiche:
- Pour the egg mixture into the tortilla shell, then evenly distribute the bell pepper and spinach. Finish with an even layer of cheese that will create a golden top during baking.
- Bake To Perfection:
- Place in your preheated oven and bake for exactly 23-25 minutes. The quiche is done when the center is just set but still has the slightest jiggle. Overbaking will make it rubbery, so watch carefully.
- Rest Before Serving:
- Allow the quiche to rest for 5 full minutes before slicing. This crucial step lets the eggs fully set and makes for clean, beautiful slices.
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The cottage cheese is truly the secret weapon in this recipe. I discovered its magic by accident when I ran out of heavy cream one morning. The result was a lighter, fluffier quiche that my family actually preferred to my traditional recipe. Sometimes kitchen emergencies lead to the best discoveries!
Make-Ahead Options
This tortilla quiche works wonderfully as a meal prep solution. You can bake it completely, cool it, then refrigerate for up to 3 days. Reheat individual slices in the microwave for 30-45 seconds or place the entire quiche in a 325°F oven for about 10 minutes until warmed through. The texture stays remarkably good, unlike many egg dishes that can become rubbery when reheated.
Endless Variations
The basic egg mixture works as a canvas for countless flavor combinations. Try broccoli and cheddar, mushroom and Swiss, or go Mediterranean with olives, feta, and sun-dried tomatoes. Leftover roasted vegetables, cooked bacon or ham, or even taco meat can transform this into completely different meals. Just keep the total volume of add-ins around 1 cup so the egg mixture can properly set.
Serving Suggestions
For breakfast, serve wedges alongside fresh fruit for a complete morning meal. For lunch or dinner, pair with a simple green salad dressed with vinaigrette. The quiche is equally delicious warm, room temperature, or even cold, making it perfect for picnics or packed lunches. If serving to guests, a dollop of sour cream and sprinkle of fresh herbs elevates the presentation wonderfully.
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Frequently Asked Questions
- → Can I use a different type of tortilla?
Yes, you can use corn or gluten-free tortillas. Ensure the size matches the pan you’re using for a similar result.
- → What other vegetables can I add?
You can try finely chopped mushrooms, zucchini, onions, or even cooked broccoli for extra flavor and texture.
- → Can I make this ahead of time?
Absolutely! Store it in the fridge for up to 2 days, then reheat it in the oven or microwave before serving.
- → Is there a substitute for cottage cheese?
Yes, you can replace cottage cheese with ricotta or Greek yogurt for a similar creamy texture.
- → How do I prevent the tortilla from getting soggy?
Pre-baking the tortilla for a few minutes in the pie pan before adding the filling can help keep it crispy.