High-Protein Tomato Burrata Tortilla Quiche
This Tomato Burrata Tortilla Quiche is a crispy, high-protein egg bake with a tortilla crust, juicy tomatoes, creamy burrata, and fresh basil. What's even better? It's ready in about 15 minutes.
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I love eggs. Like… aggressively.
If there’s an easier, faster, more delicious way to eat eggs, I’m going to find it. That’s how the tortilla quiche obsession started in the first place.
It began with the Spanakopita Tortilla Quiche, then the Easy High-Protein Tortilla Quiche, and now this one. The slightly elevated, still embarrassingly simple, burrata version.
This is the one you make when you want breakfast to feel elevated but you absolutely do not want to try hard.
You press a tortilla into a pan.
Crack in eggs.
Stir in cottage cheese.
Top it with tomatoes, onion, and a torn ball of burrata.
That’s it.
The tortilla gets golden and crisp around the edges. The eggs stay soft and creamy. The burrata melts into the top and makes it feel like something you’d order at brunch for $24.
It’s fast. It’s high-protein. It looks impressive. And it might be my favorite way to eat eggs right now.
Why this Tomato Burrata Tortilla Quiche works
The tortilla acts as a built-in crust, crisping up beautifully in the oven while holding everything together. Cottage cheese adds protein and creaminess without heaviness, and burrata melts into rich pockets on top. Tomatoes and red onion bring brightness so the whole thing feels fresh, not dense.
"I love the whole tortilla quiche line up! We rotate the flavors on different weeks and love every one."
- Judith (email subscriber)
Recipe
Tomato Burrata Tortilla Quiche
Ingredients
- 1 large tortilla
- 4 large eggs
- ½ cup cottage cheese
- 1 –2 tomatoes sliced
- 5 red onion rings
- 1 ball burrata
- 2 tablespoons fresh basil leaves
- Salt and pepper to taste
- Chili flakes to taste
Instructions
- Preheat: Heat the oven to 350°F (175°C).
- Press: Lightly oil a small oven-safe pan, then press 1 large tortilla into the pan to form a crust.
- Whisk: Crack 4 eggs directly into the tortilla shell, add ½ cup cottage cheese, season with salt and pepper, and stir gently until combined.
- Top: Add 1–2 sliced tomatoes, 5 red onion rings, and chili flakes to taste, stirring lightly without tearing the tortilla.
- Tear: Tear 1 ball burrata into pieces and place evenly over the top.
- Bake: Bake for 12–15 minutes, until the eggs are just set in the center and the tortilla edges are crisp.
- Finish: Remove from the oven, top with 2 tablespoon fresh basil, cool slightly, slice, and serve warm.
Notes
- Spray or brush a little oil under the tortilla. It makes the bottom crispier and prevents sticking.
- Don’t overbake. Pull it when the center still has the slightest jiggle. It’ll finish setting as it cools.
- Burrata melts differently every time. That’s part of the charm.
- This reheats surprisingly well in a skillet if you want crispy edges again.
- If you’re making this for guests, just double it. Trust me.
Nutrition
Frequently Asked Questions for the Tomato Burrata Tortilla Quiche
It’s best fresh, but you can reheat slices in a skillet or oven to crisp the tortilla again.
Yes. Fresh mozzarella works, though burrata gives that creamy, indulgent finish.
Absolutely. Spinach, roasted peppers, or sautéed mushrooms would all work well here. The topping options here are endless. Consider it a blank canvas for your favorites!
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