This easy tortilla quiche combines eggs, spinach, red pepper, and cherry tomatoes in a crisp tortilla crust. It’s a simple alternative to pastry quiche, with no dough to roll out and no cream required.
Enjoy it warm for breakfast, serve it for brunch, or add a green salad for a light lunch.
Recipe Details
- Prep time: Approximately 15 minutes
- Cook time: 25–30 minutes
- Resting time: 5 minutes
- Servings: 2
- Oven temperature: 180°C (350°F), conventional oven
Ingredients
- 4 large eggs
- 1 large whole-wheat tortilla, wide enough to line the base and sides of your dish
- 1 red bell pepper, diced
- 1 small onion, finely diced
- 2 cups fresh spinach, roughly chopped
- 4–6 cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1 teaspoon olive oil, divided between greasing the dish and cooking the vegetables
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- Stainless Steel Mixing Bowls
- Home Hero 25pc Kitchen Utensil Set
- 6-Piece Nonstick, Carbon Steel Oven Bakeware Baking Set
How to Make Tortilla Quiche
1. Prepare the Dish
Preheat the oven to 180°C (350°F). Lightly grease a small, deep ovenproof dish, approximately 6 inches (15 cm) across, using a little of the measured oil.
Press the tortilla gently into the dish so it covers the base and reaches up the sides. The edges should sit above the filling to help contain the eggs.
2. Cook the Vegetables
Heat the remaining oil in a non-stick skillet over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
Add the spinach and cook until wilted. Continue cooking briefly to let excess moisture evaporate, then remove from the heat.
3. Whisk the Eggs
Crack the eggs into a mixing bowl. Season with salt and black pepper, then whisk gently until the yolks and whites are combined.
4. Assemble the Quiche
Spread the cooked vegetables inside the tortilla shell. Pour the eggs over the vegetables, keeping the filling below the tortilla rim. Arrange the cherry tomato halves on top.
If your dish cannot hold all the filling, bake the extra mixture separately in a greased ramekin.
5. Bake
Bake for 25–30 minutes, checking from 20 minutes, until the eggs are set in the centre and the exposed tortilla edges are golden.
If the edges brown too quickly, cover them loosely with foil while the filling finishes cooking. Baking time will vary with the depth of your dish.
6. Rest and Serve
Let the quiche rest for 5 minutes before slicing. Serve warm on its own or with a fresh salad.
Tips for the Best Tortilla Quiche
- Choose a tortilla that fits. It needs to cover both the bottom and sides of the dish.
- Use a deep dish. A flat baking sheet will not contain the egg filling.
- Cook off excess moisture. Wet vegetables can leave the base soggy.
- Avoid overfilling. Keep the egg mixture below the tortilla’s upper edge.
- Check the centre. The eggs should be set before you remove the quiche from the oven.
Simple Variations
- Add cheese: Sprinkle a little grated cheddar or crumbled feta over the filling before baking.
- Change the vegetables: Try cooked mushrooms, broccoli, or courgette, draining off any excess moisture.
- Add fresh herbs: Stir chopped chives or parsley into the eggs for extra flavour.
Frequently Asked Questions
Can I use a regular flour tortilla?
Yes. A plain flour tortilla works too. Choose one large enough to line your baking dish without tearing.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it to the cooked onion and pepper.
Does this tortilla quiche need milk or cream?
No. This version uses eggs without milk or cream, giving it a firmer texture than a traditional custard-based quiche.
Why is my tortilla quiche soggy?
Excess moisture from the vegetables is a common cause. Cook the vegetables first, let any liquid evaporate, and bake until the egg filling is set.