Easy High-Protein Tortilla Quiche
This easy high-protein tortilla quiche uses a tortilla instead of pastry dough to form a sturdy, crispy, golden crust. We power up the eggs with cottage cheese for an extra protein boost, and get this thing on the table in 20 minutes! If you're into this quiche hack, my zucchini and ham tortilla quiche uses another one of my favorite methods. 😉
Quick Look: Easy High-Protein Tortilla Quiche
- 🍳 Serves: 2 people (½ the quiche each)
- ⭐ Features: High-Protein (25g per serving), Vegetarian, No-Pastry
- ⌛️ Prep Time: 5 minutes
- 💥 Cook Time: 15 minutes
- 🕑 Total Time: 20 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? No crust drama here! The tortilla does all the structural work while cottage cheese boosts the protein. Quiche can't get any easier!
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Key Ingredients
- Tortilla - A tortilla can do a lot more than you'd think! Here, it stands in for a full pastry crust (zero blind baking or chilling required), and it crisps perfectly in the oven.
- Eggs - We lean on four eggs to give the filling enough volume to fill the tortilla shell. If you're into egg-forward breakfasts, my high-protein pizza egg bites run on the same idea.
- Cottage cheese - Blends seamlessly into the eggs for a creamy, custardy center and a real protein boost (it shows up in my high-protein smoked salmon breakfast bowl for the same reason)
- Feta and tomatoes - A simple Mediterranean pairing that doesn't need much explaining; it's a similar flavor lane to my spanakopita tortilla quiche (just without the spinach).
- Fresh basil - Adds the perfect green touch to the finished result! Fresh herbs are a chef's secret to adding that finished wow factor!
Substitutions & Additions
- Swap the feta for torn burrata if you want something richer, and check out my tomato burrata tortilla quiche while you're at it, too.
- Want individual portions instead of one shared quiche? Press smaller tortilla rounds into a muffin tin for a grab-and-go version. It's the same hack behind my bacon, egg, and cheese tortilla muffins!
- Use a low-carb or gluten-free tortilla if you need this to be gluten-free; the recipe as written isn't, since it relies on a regular flour tortilla.
How To Make My High-Protein Tortilla Quiche
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Grease the pan and press in the tortilla to form a crust.
- Crack the eggs into the tortilla shell, add the cottage cheese, and stir until just combined.
- Add the tomatoes, feta, basil, salt, and pepper, stirring gently so you don't tear the tortilla.
- Bake for 12 to 15 minutes, until the eggs are just set with a slight jiggle in the center, then slice and serve warm.
High-Protein Tortilla Quiche FAQs
Yes. It holds together well once cooled and is just as good served at room temperature, which makes it an easy make-ahead breakfast. You can store slices in an airtight container in the fridge for up to 3 days. To reheat, warm in a hot pan for a minute or two per side and the crisp will come right back (the microwave works too, but you'll lose the crunch).
I prefer cottage cheese because I find that cream thins the eggs out and adds fat... without much else. Cottage cheese adds protein, body, and richness at the same time, which is why it shows up across a lot of my high-protein breakfasts.
Flour tortillas crisp up the best and hold their shape. Corn tortillas work, but they're often smaller and more prone to tearing when pressed into the pan, so they just aren't as reliable for a sturdy result. Low-carb tortillas work fine too, just keep your eye on them in the oven because they tend to brown a bit faster.
Not as written, since it relies on a regular flour tortilla. Swap in a gluten-free tortilla and the rest of the recipe stays the same.
That's exactly what you want! The eggs firm up as the quiche rests, and pulling it while the center still has a slight wobble is what keeps it custardy instead of dry. If you wait for it to look fully set in the oven, it'll be overcooked by the time it cools.
Chef Josh's Expert Tips
- On the crisp bottom: A light brush or spray of oil under the tortilla before pressing it into the pan makes the real difference between a crisp bottom and a soggy one.
- On the exposed edges: Brush any tortilla edges sticking up above the filling with olive oil before baking to get the perfect photo-worthy crisp.
- On the whole tortilla-crust trick: I still can't get over how well a tortilla works for a crust since it requires basically zero effort. If you're as into experimenting with tortillas as I am, my cheesy garlic herb tortilla pull-apart bread has to be your next adventure!
Into This One? More From the Tortilla Family...
If you make this recipe, I want to hear about it! Please leave a comment and ★★★★★ star rating below. That helps everyone else know what the favorites are! Feel free to tag me on Instagram too, so I can see your creations 😎.
Recipe
Easy High-Protein Tortilla Quiche
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Lightly grease a small oven-safe pan or baking dish and press the 1 tortilla into it to form a crust.
- Crack the 4 eggs directly into the tortilla shell, add the ½ cup cottage cheese, and gently stir with a fork until just combined.
- Add the ½ cup diced tomatoes, 3 tablespoons feta, 2 tablespoons basil, salt, and pepper, stirring 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 it 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.
Nutrition
Tried this recipe?
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So simple I didn't even need to read the recipe twice, just followed along and it worked!