Tortilla Quiche – The Almond Eater

I absolutely love a good quiche. It’s one of the BEST meals for literally any time of the day—breakfast, brunch, light dinners, you name it. This Tortilla Quiche Recipe lands somewhere between my crustless vegetable quiche and a classic pie-crust quiche. There is a crust, technically, but it’s thin, crispy, and comes straight out of the packaging.

Who knew flour tortillas would work so well as a quiche crust replacement? They don’t get soggy under the weight of the blended egg, cottage cheese, and veggie filling, and those crispy edges are fantastic. A fluffy egg center + a light and airy tortilla crust = a high-protein quiche with the perfect balance!

Tortilla Quiche Ingredients

Meat – I went with sliced breakfast sausages, but you could use diced ham or crumbled bacon instead. To make a vegetarian quiche, omit the meat or make it with my smoky tempeh bacon.

Eggs – Use fresh, whole eggs or liquid egg whites for a lighter option.

Cottage cheese – This is my secret to making a high-protein quiche without using heavy cream. You can use full-fat whole milk cottage cheese or low-fat cottage cheese here.

Tortilla – This recipe swaps the flaky homemade pie crust with a standard burrito-size flour tortilla. It holds its shape in the pie pan, doesn’t get soggy, and crisps up nicely around the edges. Whole wheat and low-carb tortillas work as substitutes, but avoid corn tortillas, as they crack too easily.

Vegetables – I stuck with quick-cooking veggies in the egg filling, like tomatoes and zucchini. Bell peppers, baby spinach, chopped green onions, or sautéed mushrooms would also be good.

This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free option – I haven’t tried making this with gluten-free or grain-free tortillas, but I’m sure they would work just as well.
• Dairy-free option – Replace the cottage cheese with 1/4 cup of cashew cream or non-dairy milk and top with dairy-free cheese shreds instead.
• Not into cottage cheese? Use an equal amount of Greek yogurt or ricotta as a substitute.
• More cheese options – Anything goes! Monterey Jack, Gruyère, Swiss, Fontina, Pepper Jack, or even a Mexican blend all melt beautifully. 

How to Make a Tortilla Quiche

Step 1: Brown the sausage. Sear the breakfast sausage in a skillet until browned. 

Step 2: Blend the eggs. Blend the eggs, cottage cheese, garlic, salt, and pepper until smooth.

Step 3: Assemble the quiche. Press the tortilla into a greased pie pan. Pour the blended egg mixture into the tortilla, scatter the sausage, tomatoes, and chopped veggies over top, and sprinkle with cheese.

Step 4: Bake. Bake the quiche for 30 minutes.

Step 5. Rest, then serve. Set the baked quiche aside to cool for a few minutes, then slice it into 4 wedges. Serve and enjoy!

Erin’s Tips and Tricks

• I always know the quiche is done baking when the center jiggles slightly but no longer looks wet. If the egg filling is still sloshing around, bake for 5 to 10 more minutes.
• The tortilla shouldn’t burn as the quiche bakes. If you notice the edges are browning too fast, loosely tent the pan with foil.
• Set the quiche aside to cool for 5 to 10 minutes after baking. This way, the filling will firm up, and you’ll have nice, neat slices.

Serving Suggestions

This tortilla quiche with cottage cheese is packed with protein and veggies, so it’s quite filling on its own. I like it with fresh fruit for quick weekday breakfasts and lunches. But when I’m having friends over for brunch, I’ll go all out with a stack of cottage cheese pancakes, a light, citrusy arugula salad, and a batch of roasted red potatoes.

Storage

Make ahead: You can either bake the quiche and reheat it when you’re ready or blend the egg and cottage cheese mixture the night before and keep it covered in the fridge. Assemble the tortilla quiche and bake in the morning.

Refrigerator: Once cooled, cover the quiche or keep the slices in an airtight container. Store in the fridge for up to 4 days.

Freezer: The baked quiche and slices will freeze well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the baked quiche in a 350°F oven or pop the individual slices in the air fryer for 5 to 8 minutes.

If you made this recipe, be sure to leave a comment and star rating below. Thanks!