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Short-Order Kitchen

Easy Tortilla Quiche

By Wes Ellis2 min read
A small individual quiche with spinach, roasted tomato and white cheese.
Recipe card
Servings
1 to 2
Prep
15 minutes
Cook
25 minutes
Method
Oven
Heat
350°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 17 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • A burrito-size tortilla is the crust. No rolling pin.
  • Cottage cheese in the eggs adds protein and creaminess.
  • 350°F for about 25 minutes, until the center doesn't jiggle.
  • About 430 calories and 41 g protein in the whole quiche.
THE RECIPE · EASY TORTILLA QUICHE

Ingredients

Crust

Filling

Custard

You'll need

  • 9-inch pie dish
  • Skillet
  • Bowl and whisk

Directions

  1. Heat the oven to 350°F.
  2. Spray the pie dish and press the tortilla in, up the sides to form a crust. Fold over or trim any extra.
  3. If the meat isn't cooked yet, brown it in a skillet and drain. Then saute the peppers, and the spinach if using, until soft.
  4. Whisk the egg, egg whites and cottage cheese together and season.
  5. Spread the meat and peppers (and bacon, if using) over the tortilla. Sprinkle on most of the mozzarella.
  6. Pour the egg mixture over the filling and top with the rest of the cheese.
  7. Bake about 25 minutes, until the center is set and doesn't jiggle and the tortilla edges are golden.
  8. Let it rest 5 to 10 minutes before cutting into wedges.
Notes Covered in the fridge it keeps 3 to 4 days; reheat slices in the microwave or oven. A low-carb tortilla brings the carbs down if you're counting. The whole quiche comes to roughly 430 calories and 41 g protein, give or take.

wesellis.com/blog/easy-tortilla-quiche/

Pie crust is the fussy part of quiche, so this one skips it. A big flour tortilla goes into the pie dish, folds up the sides, and bakes into a crisp, slightly chewy shell. The filling is mostly egg whites and cottage cheese, which is where all that protein comes from.

Fitting the tortilla

You need one big enough to climb the sides, so a 10- to 12-inch burrito tortilla. Press it into the bottom first, then work around the edge and let it pleat where it wants to. The folds are fine. They crisp up and look like a rustic crust. If some hangs over the rim, fold it in so it doesn't scorch.

Note

Made with a regular flour tortilla, this is higher in carbs than most of this thread. Swap in a low-carb tortilla if that matters to you.

Cottage cheese in the custard

Whisked into the eggs, cottage cheese melts into soft, creamy pockets and adds protein without much fat. If the curds bother you, blend it with the eggs first and it disappears into the custard.

Rest it before slicing; it finishes setting as it cools. The Egg Casserole is the crustless, feed-a-crowd version. And if you'd rather roll these same fillings up than bake them, the Low-Carb Breakfast Burritos get you there.

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