Tomato Basil Tortilla Quiche

Name: Tortilla Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Olive oil or avocado oil cooking spray; 6 small (5-inch) soft corn or 1 large flour tortilla; 6 eggs; ½ cup low-fat cottage cheese; ½ teaspoon kosher salt; Freshly ground black pepper; 2 cups fresh spinach, finely chopped; 1 garlic clove minced; 12 fresh 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; Optional: your favorite hot sauce for serving

Did you know you could make a quiche with a tortilla crust? YES! This delicious tomato basil tortilla quiche is fun, easy to make, and packed with protein thanks to the eggs and cottage cheese. Customize with your favorite mix-ins for the perfect meal prep breakfast during busy weeks!

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

Jump to Recipe

So maybe you’ve tried a sweet potato crust quiche on my site, a crustless quiche, and even a puff pastry quiche. Are you ready for another mindblowingly easy and delicious quiche recipe for your busy weeks?

This is my brand new tomato basil tortilla quiche packed with tons of beautiful summer veggies and extra protein from cottage cheese. If you didn’t know you could layer up tortillas onto your pie pan to create a tortilla crust for your egg bake, now’s the time to try it out!

This will always be one of my favorite ways to use up veggies from the fridge for a nourishing, filling breakfast that my family can enjoy all week long. I hope you love it as much as we do!

Everything you’ll need to make the best tortilla quiche

Like most quiche recipes, this one requires super simple ingredients and is incredibly easy to customize. Here’s what you’ll need to make it:

For the crust: what makes this a tortilla quiche? The crust! You can either use one large flour tortilla or a handful of small corn tortillas to lay in your pie pan and bake as the crust.
Eggs: the base of all quiches, of course.
Cottage cheese: I love whisking cottage cheese into the egg mixture for extra protein and to give the eggs a light and fluffy texture.
Seasoning: don’t forget to whisk in salt and pepper.
Produce: we’re adding fresh garlic, basil, tomato, and lots of fresh spinach to this tortilla quiche for a lovely boost of veggies.
Cheese: get that extra savory flavor from shredded sharp cheddar cheese or pepper jack!

Can I make it dairy-free?

Sure! Simply replace the cottage cheese with 1/2 cup dairy-free milk and omit the shredded cheddar (or use your favorite dairy-free shredded cheese).

More ways to make this tortilla quiche your own

The options are endless when it comes to your quiche mix-ins! Here are some ingredient swaps I can recommend:

Add a meat: I love this tortilla quiche with cooked, chopped bacon or breakfast sausage. You could also cube up some ham or slice Canadian bacon!
Choose your veggies: feel free to use any vegetables you have lurking in your fridge! Zucchini, broccoli, bell pepper, and sautéed mushrooms would all be delicious.
Pick a new cheese: you can’t go wrong with cheese here. I’m a big fan of pepper jack, but a spicy cheddar, feta, goat cheese, or really any crumbled or shredded cheese would be perfect.

How to make a tortilla quiche in 4 easy steps

Prep your pan. Spray a 9-inch pie pan with cooking spray, then overlap the corn tortillas or place your large flour tortilla so that they cover the bottom and go up the sides of your pan.
Make the egg mixture. Whisk together the eggs, cottage cheese, and seasonings in a medium bowl until well combined, then fold in the spinach, garlic, and most of the basil (reserving some for the top).
Top & bake the quiche. Pour the mixture into your pan with the tortilla crust, then top with the tomato slices and cheese and bake it up until the eggs are set.
Garnish & serve. Let the quiche cool, then garnish with the rest of your basil and a little flaky sea salt, if you’d like. Serve and enjoy!

What to serve with this quiche

I love to top slices of this healthy tortilla quiche with plenty of hot sauce and cubed avocado, then serve it with:

A simple green salad of mixed greens tossed in my Healthy Lemon Basil Vinaigrette
My mom’s famous Perfectly Crispy Roasted Breakfast Potatoes
Get extra protein with my Maple Blueberry Turkey Sausage Breakfast Patties
A fluffy stack of Whole Wheat Zucchini Bread Pancakes or Healthy Banana Oatmeal Pancakes
The Best Bakery Style Blueberry Muffins You’ll Ever Eat or Blender Double Chocolate Spinach Muffins

Storing tips

Store leftover slices of quiche in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing this tortilla quiche because the tortilla crust will likely get soggy when frozen and reheated.

More savory breakfast recipes you’ll love

Get all of my breakfast recipes here!

I hope you love this tomato basil tortilla quiche recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Order Now

Tortilla Quiche

5 from 3 votes

Leave A Review Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

6 servings

Ingredients

Olive oil or avocado oil cooking spray
6 small (5-inch) soft corn or 1 large flour tortilla
6 eggs
½ cup low-fat cottage cheese
½ teaspoon kosher salt
Freshly ground black pepper
2 cups fresh spinach, finely chopped
1 garlic clove minced
12 fresh 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
Optional: your favorite hot sauce for serving

Instructions

Preheat the oven to 375ºF. Spray a 9-inch pie pan with cooking spray.
Arrange the tortillas in the pie pan, overlapping them so that they fully cover the bottom of the pan and all the way up the side of the pan.
In a medium size bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the chopped spinach, garlic and about 3/4th of the julienned basil, then pour the mixture into the pan on top of the tortillas. Arrange the tomato slices on top, then sprinkle the shredded cheddar cheese evenly over the surface.
Bake for 30 minutes until the egg is fully set and no longer jiggly when you gently shake the pan. Remove the quiche from the oven and allow it to cool for 15 minutes. Garnish the cooled quiche with the remaining julienned basil and flaky salt, then use a sharp knife to cut it into 6 slices. Serve with hot sauce and/or avocado slices, if desired. Enjoy!