INYANGA HEALTH
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Make Ahead Instructions
Don’t assemble the quiche ahead of time, as the tortilla can become soggy. Instead, prep your vegetables up to 3 days in advance—cook and store them in an airtight container in the fridge. On the day of baking, just blend the egg mixture, assemble, and bake.
Storage and Freezing
Leftovers can be stored in the fridge for up to 7 days, covered or in a sealed container. Reheat in the oven or microwave until warmed through. It’s great for grab-and-go breakfasts or quick meals throughout the week.
Easy Tortilla Quiche
A quick, protein-packed quiche baked right into a tortilla shell—perfect for using up leftover veggies and feeding a small crowd.
This easy tortilla quiche is a flexible, fridge-friendly recipe that turns everyday ingredients into a warm, savory meal in under 30 minutes. Made with eggs, cottage cheese, your favorite cooked vegetables, and melty cheese, it's satisfying, simple, and ideal for breakfast, brunch, or a light dinner.
Servings:
Tue Mar 04 2025 00:00:00 GMT-0600 (Central Standard Time)
Cook Time:
Tue Mar 04 2025 00:00:00 GMT-0600 (Central Standard Time)
Cook Time:
Tue Mar 04 2025 00:00:00 GMT-0600 (Central Standard Time)
Diffculty:
Easy
Prep Time
5 minutes
Ingredients
8.5" low cab tortilla wrap, or one that is big enough to fit into your pie dish.
5 large eggs
3/4 cup cottage cheese (either whole milk or reduced fat works well)
1/2 - 1 cup cooked vegetables of choice, I use sauted onions, mushrooms and broccoli, cooked zucchini also works well
1/2 cup shredded cheese, I like sharp cheddar but a blend works well too
1/2 tsp tumeric
1/2 tsp paprika fresh ground black pepper
3 tablespoons fresh parsley, chopped fine
Cooking Instructions
Preheat oven to 350 °F and position the rack in the middle.
Gently press the tortilla into the 8‑inch cake pan, shaping it to fit.
In a blender, combine the eggs, cottage cheese, salt, turmeric, smoked paprika, and black pepper. Blend until smooth (10–15 seconds), or whisk well by hand.
Pour the egg mixture into the tortilla-lined pan.
Evenly sprinkle the cooked/chopped vegetables, and then the cheese and parsley on top.
Bake for 20–25 minutes, or until the eggs are fully set and the tortilla is lightly golden.
Let rest in the pan for 5 minutes before slicing. Serve warm or pack for later.
How To Serve
Slice into wedges and serve warm, straight from the pan, with a simple side salad or fresh fruit. It’s also delicious at room temperature—great for brunch, lunchboxes, or a light dinner on a busy night.
Notes
Choose any vegetables you enjoy, but make sure to pre-cook ones that are firm (like zucchini, bell peppers, onions, or mushrooms) or that release a lot of moisture. Tender greens like baby spinach can be wilted briefly or added raw if using only a small amount.
Use a flavorful, easy-melting cheese like sharp cheddar, Tex-Mex blend, gouda, or pepper jack. A little goes a long way—choose one that adds both richness and character to your quiche.