So maybe you’ve tried a sweet potato crust quiche on my site, a crustless quiche, and even a puff pastry quiche. Are you ready for another mindblowingly easy and delicious quiche recipe for your busy weeks?
This is my tomato basil tortilla quiche packed with tons of beautiful summer veggies and extra protein from cottage cheese. If you didn’t know you could layer up tortillas onto your pie pan to create a tortilla crust for your egg bake, now’s the time to try it out!
This will always be one of my favorite ways to use up veggies from the fridge for a nourishing, filling breakfast that my family can enjoy all week long. I hope you love it as much as we do!
Everything you’ll need to make the best tortilla quiche
Like most quiche recipes, this one requires super simple ingredients and is incredibly easy to customize. Here’s what you’ll need to make it:
- For the crust: what makes this a tortilla quiche? The crust! You can either use one large flour tortilla or a handful of small corn tortillas to lay in your pie pan and bake as the crust.
- Eggs: the base of all quiches, of course.
- Cottage cheese: I love whisking cottage cheese into the egg mixture for extra protein and to give the eggs a light and fluffy texture.
- Seasoning: don’t forget to whisk in salt and pepper.
- Produce: we’re adding fresh garlic, basil, tomato, and lots of fresh spinach to this tortilla quiche for a lovely boost of veggies.
- Cheese: get that extra savory flavor from shredded sharp cheddar cheese or pepper jack!
Can I make it dairy-free?
Sure! Simply replace the cottage cheese with 1/2 cup dairy-free milk and omit the shredded cheddar (or use your favorite dairy-free shredded cheese).
More ways to make this tortilla quiche your own
The options are endless when it comes to your quiche mix-ins! Here are some ingredient swaps I can recommend:
- Add a meat: I love this tortilla quiche with cooked, chopped bacon or breakfast sausage. You could also cube up some ham or slice Canadian bacon!
- Choose your veggies: feel free to use any vegetables you have lurking in your fridge! Zucchini, broccoli, bell pepper, and sautéed mushrooms would all be delicious.
- Pick a new cheese: you can’t go wrong with cheese here. I’m a big fan of pepper jack, but a spicy cheddar, feta, goat cheese, or really any crumbled or shredded cheese would be perfect.
How to make a tortilla quiche in 4 easy steps
- Prep your pan. Spray a 9-inch pie pan with cooking spray, then overlap the corn tortillas or place your large flour tortilla so that they cover the bottom and go up the sides of your pan.
- Make the egg mixture. Whisk together the eggs, cottage cheese, and seasonings in a medium bowl until well combined, then fold in the spinach, garlic, and most of the basil (reserving some for the top).
- Top & bake the quiche. Pour the mixture into your pan with the tortilla crust, then top with the tomato slices and cheese and bake it up until the eggs are set.
- Garnish & serve. Let the quiche cool, then garnish with the rest of your basil and a little flaky sea salt, if you’d like. Serve and enjoy!
What to serve with this quiche
I love to top slices of this healthy tortilla quiche with plenty of hot sauce and cubed avocado, then serve it with:
- A simple green salad of mixed greens tossed in my Healthy Lemon Basil Vinaigrette
- My mom’s famous Perfectly Crispy Roasted Breakfast Potatoes
- Get extra protein with my Maple Blueberry Turkey Sausage Breakfast Patties
- A fluffy stack of Whole Wheat Zucchini Bread Pancakes or Healthy Banana Oatmeal Pancakes
- The Best Bakery Style Blueberry Muffins You’ll Ever Eat or Blender Double Chocolate Spinach Muffins
Storing tips
Store leftover slices of quiche in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing this tortilla quiche because the tortilla crust will likely get soggy when frozen and reheated.
More savory breakfast recipes you’ll love
- Spiced Chickpeas and Eggs with Herb Garlic Yogurt & Tomato Cucumber Salad
- Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
- Summer Garden Crustless Zucchini Pie
- Veggie Packed Freezer-Friendly Breakfast Burritos
- Chaffles (Cheese & Egg Waffles)
Get all of my breakfast recipes here!
I hope you love this tomato basil tortilla quiche recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Tortilla Quiche
Ingredients
- Olive oil or avocado oil cooking spray
- 6 small (5-inch) soft corn or 1 large flour tortilla
- 6 eggs
- ½ cup low-fat cottage cheese
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 cups fresh spinach, finely chopped
- 1 garlic clove minced
- 12 fresh basil leaves, julienned and divided
- 1 roma tomato, sliced ¼ inch thick
- ½ cup shredded sharp cheddar cheese (or pepperjack!)
- Flaky sea salt for topping
- Optional: your favorite hot sauce for serving
Instructions
- Preheat the oven to 375ºF. Spray a 9-inch pie pan with cooking spray.
- Arrange the tortillas in the pie pan, overlapping them so that they fully cover the bottom of the pan and all the way up the side of the pan.
- In a medium size bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the chopped spinach, garlic and about 3/4th of the julienned basil, then pour the mixture into the pan on top of the tortillas. Arrange the tomato slices on top, then sprinkle the shredded cheddar cheese evenly over the surface.
- Bake for 30 minutes until the egg is fully set and no longer jiggly when you gently shake the pan. Remove the quiche from the oven and allow it to cool for 15 minutes. Garnish the cooled quiche with the remaining julienned basil and flaky salt, then use a sharp knife to cut it into 6 slices. Serve with hot sauce and/or avocado slices, if desired. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 29th, 2024, and republished on August 7th, 2025.
Excellent recipe! So many add in possibilities! Thank you for creating great spin on traditional crust.
Absolutely! Glad you enjoyed!
So amazing!!! Easy to make and taste delicious!!
I’m so glad you loved it!!
Love this recipe. We make a version of the tortilla quiche about once a week – my 2 yo loves it. i literally bought a pie pan specifically for this recipe and it was money well spent.
Amazing! Perfect breakfast 🙂
This recipe blew me away! I didn’t think it was possible to make a delicious quiche without cream and a pie crust, but this turned out absolutely fantastic. I didn’t change a thing and am glad I didn’t. Used a whole grain, high protein tortilla and it still turned out amazing. Thank you for the amazing recipe.
Easy and delicious!!
This came out so savory and delicious. We’ll definitely make on repeat. The tortillas made it so easy. Thanks.
Such a great breakfast!
Really loved this quiche! Was simple and quick and I like it when I have all the ingredients on hand already! It had a great flavor and will definitely be added to my rotation of breakfast items. Perfect make-ahead meal for weekday mornings when I don’t have time to cook!
Easy and delicious!
Can I use flour tortillas in this recipe?
The tortillas get perfectly crispy and you can’t even taste the spinach because of the basil 🙂 Delicious!!
Absolutely! Perfect breakfast 🙂
This was absolutely delicious! I used feta for the cheese and corn tortillas. Thanks for another great recipe, Monique! This will be a recipe I have on regular rotation.
Perfect! So happy you enjoyed 🙂
This was fantastic! There were NO leftovers. It was super easy to make with pretty healthy ingredients…my kind of recipe. This is a definite keeper!
Amazing!! Glad you gave this one a try 🙂
So delicous and easy! I love the addition of cottage cheese for extra protein and i did crumbled goats milk cheese, delicious!!
I haven’t actually made this recipe yet but it’s right up my street! May I ask about the glass pie dish in the photos? Where could I get one like that?
Thanks!
It’s so easy and delish! I’m not sure where my photographer got her pie dish but I get lots of my bakeware from Williams Sonoma 🙂