Introduction

This high-protein tortilla quiche is a quick and nutritious meal perfect for breakfast or a light lunch. It combines a crispy tortilla crust with a creamy, flavorful filling packed with veggies and cheese. Simple to make and full of protein, it’s a great way to start your day or fuel your afternoon.

High-Protein Tortilla Quiche Recipe - Recipe Image

Ingredients

1 large burrito size flour tortilla (gluten-free if needed)
2 large eggs
½ cup liquid egg whites
⅓ cup cottage cheese
¼ teaspoon salt
¼ teaspoon black pepper
½ cup chopped spinach
¼ cup chopped red bell pepper
¼ cup mozzarella or cheddar cheese

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch pie pan with cooking spray or oil. Press the flour tortilla into the pan, gently folding and pleating the edges so it fits snugly and forms a crust.
Step 2: In a medium bowl, whisk together the eggs, egg whites, cottage cheese, salt, and black pepper until well combined.
Step 3: Sprinkle the chopped spinach and red bell pepper evenly over the tortilla crust. Pour the egg mixture over the veggies, then top with shredded cheese.
Step 4: Bake for 20–25 minutes, or until the center is set and the edges are lightly golden. The tortilla edges should be slightly crisp.
Step 5: Let the quiche cool for 5–10 minutes before slicing. This helps it firm up and makes cleaner slices. Serve warm or at room temperature.

Tips & Variations

Use a gluten-free tortilla to make this recipe suitable for gluten-sensitive diets.
Swap spinach and bell pepper for other veggies like mushrooms or zucchini for different flavors.
For extra protein, add cooked chicken or turkey sausage to the filling.
Use your favorite cheese or a mix of cheeses to vary the taste.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish is best enjoyed fresh but also works well chilled for a convenient meal on the go.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare it in advance and refrigerate it before baking. Bake it fresh when you’re ready to serve for the best texture and flavor.

Can I freeze leftover quiche?

While freezing is possible, it may affect the texture of the tortilla crust. If you freeze it, wrap tightly and reheat thoroughly after thawing.

High-Protein Tortilla Quiche Recipe

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4.8 from 99 reviews

This High-Protein Tortilla Quiche is a delicious and nutritious twist on traditional quiche, using a large flour tortilla as a crust packed with eggs, cottage cheese, fresh veggies, and melty cheese. It’s an easy, protein-packed breakfast or brunch option that’s both gluten-free adaptable and satisfying.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crust

1 large burrito size flour tortilla (gluten-free if needed)

Egg Mixture

2 large eggs
½ cup liquid egg whites
⅓ cup cottage cheese
¼ teaspoon salt
¼ teaspoon black pepper

Toppings

½ cup chopped spinach
¼ cup chopped red bell pepper
¼ cup shredded mozzarella or cheddar cheese

Instructions

Preheat and prepare crust: Preheat your oven to 350°F. Lightly grease a 9-inch pie pan with cooking spray or oil. Press the flour tortilla into the pan, gently folding and pleating the edges so it fits snugly and forms a crust.
Whisk egg mixture: In a medium bowl, whisk together the eggs, liquid egg whites, cottage cheese, salt, and black pepper until well combined and smooth.
Add toppings: Sprinkle the chopped spinach and red bell pepper evenly over the tortilla crust in the pie pan.
Pour egg mixture: Pour the egg and cottage cheese mixture evenly over the veggies in the crust, ensuring it’s distributed well.
Top with cheese: Sprinkle the shredded mozzarella or cheddar cheese over the top of the egg mixture.
Bake: Place the quiche in the preheated oven and bake for 20–25 minutes, or until the center is set and the edges are lightly golden. The tortilla edges should become slightly crisp.
Cool and serve: Let the quiche cool for 5–10 minutes after baking to firm up for easier slicing. Serve warm or at room temperature.

Notes

You can use a gluten-free tortilla to make this quiche gluten-free.
Feel free to swap spinach and red bell pepper with other vegetables like mushrooms or zucchini.
Use any shredded cheese you prefer, such as cheddar, mozzarella, or a blend.
Leftovers can be stored in the refrigerator for up to 3 days and reheated.
This recipe can easily be doubled for larger groups.

Keywords: high protein, quiche, tortilla crust, breakfast, brunch, gluten free, cottage cheese, spinach, bell pepper, easy recipe