Spanakopita Tortilla Quiche
An easy spanakopita-inspired tortilla quiche made with eggs, spinach, feta, dill, and lemon. Great for make-ahead breakfasts and lunches.
Servings 2
Equipment
- 9 or 10inch skillet or pie dish
Ingredients
- 1 large flour or gluten-free tortilla
- 4 large eggs
- ¼ cup cottage cheese
- 1½ cups spinach
- ½ cup feta crumbled
- 2 green onions thinly sliced
- 2 tablespoons fresh dill chopped
- ¼ teaspoon salt
- Black pepper to taste
- Olive oil or butter for the pan
- Fresh lemon juice to finish
Instructions
- Preheat the oven to 375°F.
- Lightly grease a 9 to 10 inch skillet or pie dish. Press the tortilla into the pan, pleating the sides so it forms a shell.
- Crack the eggs directly into the tortilla shell. Add the cottage cheese, salt, and pepper and mix gently with a fork until mostly smooth.
- Scatter in the spinach, feta, green onions, and dill. Gently fold everything together to distribute evenly.
- Bake for about 20 minutes, until the center is just set and the edges are lightly golden.
- Let rest for 5 minutes, then finish with a squeeze of fresh lemon juice before slicing.
Notes
- This keeps beautifully in the fridge and reheats well in a pan, toaster oven, or microwave.
- If your spinach has a lot of moisture, give it a quick squeeze before adding so the quiche stays firm.
- The lemon at the end really matters here. It wakes everything up and makes the leftovers taste just as good as day one.