Tortilla Quiche Bake

A Little Story from My Kitchen

This Tortilla Quiche Bake came into rotation on a hectic Tuesday morning when I had exactly 30 minutes before a meeting, a daughter asking for “something cheesy,” and a fridge full of spinach that had to go. The first time I made it, I didn’t even think it would work — but there it was, puffed up, golden, and begging to be sliced. Now? It’s our go to for busy school mornings and weekend brunches alike.

  

Some mornings, you just need a little win — like getting breakfast and lunch prepped before the coffee kicks in. That’s exactly where this Tortilla Quiche Bake shines. With a whole wheat tortilla as the crust and a creamy egg filling that’s boosted with cottage cheese and your favorite veggies, it’s the kind of meal that feels fancy… but secretly takes less than 30 minutes to make.

And trust me, if you’ve got picky eaters, a fridge full of half used cheese bags, or just a strong desire to avoid washing a dozen dishes — you’re going to love this one.

Why You’ll Love This Tortilla Quiche Bake

• One pan wonder: Uses just a cake pan and a blender (or a whisk if you’re keeping it old school).

• Healthy but satisfying: Low fat cottage cheese adds protein without the grease, and you can sneak in all the veggies you want.

• Make ahead friendly: Bake it in the morning, slice it up, and you’ve got lunch or snacks for the day.

And yes — that tortilla crisps up just enough to give you a light, crunchy base. Like a quiche met a breakfast taco and fell in love.

Ingredients

Here’s what you’ll need to whip up your own Tortilla Quiche Bake:

• 1 large whole wheat tortilla

• 3 large eggs

• ¼ cup low fat cottage cheese

• ¼ tsp salt

• ¼ tsp garlic powder

• ⅛ tsp cayenne pepper

• Black pepper, to taste

• ½ cup chopped veggies of choice (I used baby spinach, but bell peppers or mushrooms work beautifully)

• ⅓ cup shredded cheese of choice (Tex-Mex blend adds a little zip!)

Equipment

• 8 inch non stick cake pan

• Blender or mixing bowl and whisk

How to Make Tortilla Quiche Bake

Step-by-Step

1. Preheat your oven to 350°F and move your oven rack to the middle position.

2. Prep your crust: Gently press the tortilla into an 8 inch non stick cake pan, shaping it to fit like a mini pie crust.

3. Blend the filling: In a blender, combine the eggs, cottage cheese, salt, garlic powder, cayenne, and a few cracks of black pepper. Blend for about 10–15 seconds until smooth. No blender? Just whisk it really well.

4. Pour it in: Add your egg mixture to the tortilla crust.

5. Top it off: Sprinkle chopped veggies and shredded cheese over the top.

6. Bake for 20–25 minutes, or until the eggs are set and the tortilla is lightly golden.

7. Cool and serve: Let it sit for 5 minutes, then lift it out and slice into quarters. Enjoy hot or cold!

Quick Tips for Perfect Results

• No cake pan? A pie dish or deep 8 inch skillet works great — just watch your cook time.

• Cheese options: Swap in mozzarella for a milder taste, or go spicy with pepper jack.

• Bulk it up: Add diced ham, cooked sausage, or leftover roasted veggies for a heartier bite.

• Storage: Leftovers keep well in the fridge for up to 3 days. Great for meal prep!

Common Tortilla Quiche Bake Problems (and Easy Fixes!)

Even the simplest recipes can have their hiccups — and trust me, I’ve hit a few of these myself in the middle of a sleepy morning. Here are some common Tortilla Quiche Bake issues and the quick fixes that’ll save your breakfast:

1. The tortilla turns soggy instead of crisp
This usually happens when your veggies release too much water. Try sautéing moisture heavy vegetables (like mushrooms or spinach) before adding them. You can also pre bake the tortilla crust for 5 minutes to give it a head start on crisping up.

2. The eggs puff up unevenly or crack
Over mixing or too much heat can cause this. Stick to 350°F and blend or whisk the egg mixture just until smooth — no need to go overboard. If the top cracks, no worries! Just sprinkle a bit of extra cheese and call it rustic. 😉

3. The quiche sticks to the pan
Even non stick pans need a little love. A quick spritz of oil before pressing in the tortilla helps a lot. Using parchment paper on the bottom is also a great trick if you want easy removal and zero fuss.

4. The flavor falls flat
Eggs and cottage cheese are pretty mild on their own. Make sure to season well with salt, pepper, garlic powder, and your favorite spices. For extra flavor, try a pinch of smoked paprika or mustard powder. Don’t be afraid to taste test the mix (just a smidge) before baking!

5. The quiche falls apart when sliced
This usually means it needed more time to cool. Let the quiche rest for at least 5–10 minutes after baking — the eggs will firm up, making it easier to slice and serve cleanly.

Craving more quiche magic? Don’t miss the creamy, coastal vibes of my Perfect Crab Quiche, the classic elegance of Quiche Florentine, or the earthy comfort of this Mushroom Quiche — all made for real life and real appetites.

FAQs About Tortilla Quiche Bake

Can I substitute the cottage cheese?

Yes, you can swap the cottage cheese with ricotta or plain Greek yogurt. Both will give you a creamy texture, though the flavor may be slightly different. If using Greek yogurt, stick to full fat for the best results, and whisk well to maintain a smooth consistency.

What veggies work best?

Chopped spinach, bell peppers, onions, and mushrooms work great in this quiche. Just make sure to sauté or pat dry any watery vegetables (like zucchini or tomatoes) beforehand to avoid a soggy texture. You can mix and match based on what’s in your fridge — it’s super versatile!

How can I store leftovers?

Let your quiche cool completely before storing. Wrap individual slices in foil or place them in an airtight container. Keep in the refrigerator for up to three days. To reheat, microwave for 30–45 seconds or warm in a toaster oven for a crispier crust and even texture.