Easy High-Protein Tortilla Quiche
This easy high-protein tortilla quiche delivers crisp edges, a creamy egg center, and zero pastry stress, all thanks to a simple tortilla stepping in as the crust.
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This is the kind of breakfast that looks like you tried way harder than you actually did.
No blind baking. No fussy pastry. No moment where you realize your crust shrank and now you’re annoyed before coffee. Instead, a tortilla does the heavy lifting and somehow nails it.
You press it into the pan, crack in the eggs, stir everything together, and bake. What comes out is a golden, sliceable quiche that feels brunch-worthy but comes together while you’re still half asleep muttering at the coffee machine.
It’s simple, flexible, and exactly the kind of recipe you end up making on repeat once you realize how easy it is.
Why this tortilla quiche works
The tortilla crisps as it bakes, creating a sturdy crust without chilling or prep. Cottage cheese adds creaminess and protein without weighing the eggs down, and baking just until set keeps the center soft and custardy instead of dry.
"The tortilla crust is such a hack. I love it."
It's delicious right out of the oven, but great for leftovers too.
Easy High-Protein Tortilla Quiche
Ingredients
- 1 large tortilla
- 4 large eggs
- ½ cup cottage cheese
- ½ cup diced tomatoes
- 3 tablespoons crumbled feta
- 2 tablespoons fresh basil chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a small oven-safe pan or baking dish and press the tortilla into it to form a crust.
- Crack the eggs directly into the tortilla shell. Add the cottage cheese and gently stir with a fork until just combined.
- Add the tomatoes, feta, basil, salt, and pepper. Stir lightly to distribute the filling without tearing the tortilla.
- Bake for 12 to 15 minutes, until the eggs are just set in the center.
- Let cool slightly, then slice and serve warm.
Notes
- A light brush or spray of oil under the tortilla helps keep the bottom crisp and prevents sticking.
- For extra crisp edges, brush the exposed tortilla with olive oil before baking.
- This holds together well once cooled and is just as good at room temperature.
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