High-Protein Tortilla Quiche Recipe
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.
- 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
Find it online: https://tastygenius.com/high-protein-tortilla-quiche-recipe/
