Tortilla Quiche
User Reviews
5
Tortilla Quiche
Description
This Tortilla Quiche begins with spraying a pie pan and layering small corn tortillas so they overlap and cover the crust area. The filling combines whisked eggs, low-fat cottage cheese, salt, pepper, chopped spinach, minced garlic, and fresh basil for herbal brightness. This mixture is poured over the tortilla layer. Tomato slices top the custard, followed by shredded sharp cheddar cheese, which melts and creates a savory finish.
Baked at 375°F for 30 minutes, the quiche firms without overcooking to retain moisture and tenderness. After cooling slightly, it is garnished with additional basil and flaky sea salt for texture contrast. The result is a savory bake with a mild tang from the cottage cheese and aromatic bite from fresh basil and garlic. The tortillas provide structure and a slight corn flavor unique from traditional pastry crusts.
Serve the quiche warm or at room temperature with optional hot sauce or avocado slices to complement the creamy and fresh components. It works well as a brunch, light lunch, or dinner option with a side salad.
Leftovers keep well in the refrigerator in an airtight container for up to five days and can be reheated gently to preserve texture and flavor.
Ingredients
- olive oil or avocado oil cooking spray
- 6 corn tortilla small 5-inch soft corn or 1 large flour tortilla
- 6 egg
- ½ cup cottage cheese low-fat
- ½ teaspoon kosher salt
- black pepper freshly ground
- 2 cups spinach fresh, finely chopped
- 1 garlic clove, minced
- 12 basil fresh leaves, julienned and divided
- 1 Roma tomato sliced 1/4 inch thick
- ½ cup sharp cheddar cheese shredded, or pepperjack cheese
- sea salt flaky, for topping
- hot sauce optional, 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!
Notes
- Store any leftover quiche slices refrigerated in an airtight container for up to five days.
- For serving, consider pairing with a green salad dressed with lemon basil vinaigrette to complement the quiche's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 224cal | 11% |
| Carbohydrates | 22.9g | 8% |
| Protein | 13.2g | 26% |
| Fat | 8.4g | 13% |
| Saturated Fat | 3.2g | 16% |
| Fiber | 1.3g | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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