Easy Tortilla Quiche

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

This quick and easy tortilla quiche features a crispy tortilla crust filled with fluffy eggs, cheese, and your favorite mix-ins for a simple yet delicious meal.

Quiche is one of those meals that works for literally any time of day. Breakfast? Perfect. Brunch? Always. A light but satisfying dinner? Absolutely. But let’s be honest – while I LOVE my bacon and leek quiche, (and quite frankly I think the difficulty of making a homemade pie crust IS overestimated by many!) sometimes, making a traditional quiche with a homemade pastry crust just isn’t happening.

Most of the time, when that happens, I turn to making frittata, which is basically a crustless quiche. It’s quick, easy, and just as delicious. Something like this sweet potato frittata or this goat cheese frittata with sundried tomatoes makes for a perfect low-effort meal.

But every now and then, I still want a little bit of crispiness – something that feels like quiche without the extra work of making pastry from scratch. A few weeks ago I came across a Facebook post about a quiche that used a tortilla for the crust, and I just HAD to make this happen.

Instead of a traditional pie crust, we’re using a crispy tortilla as the base, which bakes up beautifully in the oven. It’s the perfect shortcut for a last-minute quiche. The filling is fluffy and cheesy, and you can load it up with your favorite mix-ins – veggies, bacon, herbs, whatever you have on hand.

This tortilla quiche is quick, customizable, and totally foolproof, making it the perfect lazy-day brunch, easy dinner, or meal prep option.

Why You’ll Love This Tortilla Quiche Recipe

Way easier than classic quiche – No rolling, chilling, or fussing with dough. Just press a tortilla into your dish, fill, and bake!

Crispy crust with minimal effort – The tortilla crisps up beautifully in the oven, giving you that quiche-like bite without the extra work.

Totally customizable – Use whatever cheese, veggies, or protein you have on hand. Bacon, spinach, mushrooms, feta – anything goes!

Meal prep-friendly – Any leftovers from this tortilla quiche will store well and reheat beautifully, so you can make it ahead and store it in the fridge for easy meals throughout the week.

Ingredient Notes

Flour Tortilla

This is the shortcut crust that makes this quiche so easy! A 10-inch burrito-size tortilla works best to fit a standard pie dish or skillet, crisping up in the oven to create a light, crispy base. You can also use a whole wheat or low-carb tortilla if you prefer.

Eggs

The foundation of any good quiche! They create that fluffy, custard-like filling while holding everything together.

Cottage Cheese

This adds creaminess, protein, and a little extra moisture to the filling without making it heavy. Don’t worry if you’re not usually a cottage cheese fan – it blends right in! You can also swap it for ricotta, plain Greek yogurt, or sour cream for a similar effect.

Red Bell Pepper

Bell pepper adds a slight sweetness and a bit of crunch, so I love using it in this tortilla quiche. I used red bell pepper here, but feel free to use what you have around.

Spinach

A little green makes everything better! Fresh spinach wilts beautifully into this tortilla quiche bake, adding color and extra nutrients without overpowering the flavor. If you don’t have spinach, kale or arugula would also work.

Mexican-Style Cheese

A blend of cheddar, Monterey Jack, and sometimes a little spice, this cheese melts perfectly into the filling. You can easily swap it for cheddar, feta cheese, or mozzarella cheese, depending on your mood and what you have on hand.

Step By Step Instructions

1. Place an oven rack on the center shelf and preheat the oven to 350 degrees F.

1. Gently press the tortilla into a 9-inch pie pan, molding it to fit the shape of the dish.

1. In a blender, combine the eggs, cottage cheese, onion powder, garlic powder, salt, and pepper, and blend until smooth. You can also do this in a food processor, or simply whisk everything together vigorously.

1. Pour the egg mixture into the prepared tortilla shell.

1. Evenly distribute the diced bell pepper and chopped spinach over the egg mixture, then sprinkle the cheese on top.

1. Bake for 23–25 minutes, or until the eggs are fully set. Let it rest for 5 minutes before slicing and serving.

Recipe Tips and Suggestion

• If you want to make this heartier and add even more protein, mix in some cooked bacon, sausage, or diced ham before baking.

• Instead of one large quiche, press small tortillas into a muffin tin and divide the filling evenly for easy grab-and-go portions! Reduce the baking time to about 15–18 minutes for mini quiches.

• Swap a regular flour tortilla for a whole wheat or high-fiber tortilla for a more balanced, nutrient-dense option. It adds extra fiber and keeps you feeling fuller for longer!

• If you like a bit of heat, mix in some red chili flakes, diced jalapeños, or a dash of hot sauce into the egg mixture for extra flavor.

Serving Suggestions

• A fresh, crisp salad balances out the richness of the quiche. Try a simple arugula salad with lemon vinaigrette or a strawberry goat cheese salad for a sweet and savory combo.

• These roasted asparagus and potatoes, zucchini, or maple roasted sweet potatoes make a great, hearty side that complements the tortilla quiche without overpowering it.

• A slice of buttery sourdough, whole grain toast, or a warm biscuit turns this into a more filling meal.

• If you’re making this for brunch, serve it with crispy bacon, sausage, or these breakfast potatoes for a full spread.

Storage Instructions

Let the tortilla quiche cool completely, then store slices in an airtight container in the fridge for up to 3 days. Warm it in a 350°F oven for 5–10 minutes to keep the tortilla crispy. You can also microwave it for 30–45 seconds, but the tortilla may soften a bit.

If you want to make it ahead, wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

For the crispiest results, reheat in the oven or air fryer instead of the microwave!