Tortilla Spinach and Basil Egg Quiche Recipe
This Tortilla Quiche is a delightful, light spin on the classic quiche, featuring a crispy tortilla crust filled with a flavorful mixture of eggs, low-fat cottage cheese, fresh spinach, garlic, basil, tomatoes, and sharp cheddar cheese. Baked to perfection, it makes a nutritious and satisfying meal perfect for breakfast, brunch, or any time of day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Units
Scale
Crust
- Olive oil or avocado oil cooking spray
- 6 small (5-inch) soft corn tortillas or 1 large flour tortilla
Filling
- 6 eggs
- 1/2 cup low-fat cottage cheese
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 cups fresh spinach, finely chopped
- 1 garlic clove, minced
- 12 fresh basil leaves, julienned and divided
- 1 roma tomato, sliced 1/4 inch thick
- 1/2 cup shredded sharp cheddar cheese (or pepperjack)
Topping & Optional
- Flaky sea salt, for topping
- Optional: your favorite hot sauce for serving
Instructions
- Preheat oven: Preheat the oven to 375ºF (190ºC) and lightly spray a 9-inch pie pan with olive oil or avocado oil cooking spray to prevent sticking.
- Prepare the crust: Arrange the 5-inch tortillas in the pie pan, overlapping them carefully so they fully cover the bottom and all the way up the sides, creating an even tortilla crust base.
- Make the filling: In a medium bowl, whisk together 6 eggs, ½ cup low-fat cottage cheese, ½ teaspoon kosher salt, and freshly ground black pepper to taste. Stir in finely chopped spinach, minced garlic, and about three-quarters of the julienned basil leaves until well combined.
- Assemble the quiche: Pour the egg and vegetable mixture evenly over the tortilla crust in the pie pan. Neatly arrange the roma tomato slices on top of the filling, then sprinkle ½ cup shredded sharp cheddar cheese evenly over the surface.
- Bake: Place the assembled quiche in the preheated oven and bake for 30 minutes, or until the eggs are fully set and no longer jiggle when you gently shake the pan.
- Cool and garnish: Remove the quiche from the oven and allow it to cool for 15 minutes. Garnish with the remaining julienned basil leaves and a sprinkle of flaky sea salt on top.
- Serve: Cut the quiche into 6 slices using a sharp knife. Serve warm with your favorite hot sauce and/or avocado slices if desired. Enjoy your nutritious and flavorful tortilla quiche!
Notes
- Use either small soft corn tortillas or a single large flour tortilla depending on your preference for crust texture.
- Low-fat cottage cheese adds creaminess while keeping the recipe lighter.
- Feel free to swap sharp cheddar with pepperjack or your preferred cheese for different flavor profiles.
- Ensure the egg mixture is fully set before removing from the oven to avoid undercooked centers.
- This quiche can be served warm or at room temperature, making it versatile for various occasions.
- Optional hot sauce adds a nice kick and complements the savory flavors well.
