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Simple tortilla quiche packs an amazing 37 grams of protein with plenty of fiber and tasty flavors. Eggs, cottage cheese, spinach, and Tex Mex cheese come together in something really special without much prep work. You can enjoy this flexible dish for any meal of the day - it's completely meatless and nutrition-packed, keeping you full for hours when you need a balanced meal option.
I found this recipe during a crazy busy month when I needed good, nutritious food I could make ahead and eat during hectic days. The first time I made it for friends who dropped by for lunch, everyone wanted the recipe before they left. What really blew me away was how blending the cottage cheese made everything so creamy without any of that grainy texture you usually get with this protein-packed ingredient.
Key Ingredient Elements
- One large whole wheat tortilla: Makes a crispy base and adds good fiber to your meal.
- Two large fresh eggs: Gives the quiche its structure, protein, and classic texture.
- Half cup cottage cheese: Adds amazing creaminess and lots of protein without any lumpy bits.
- Half teaspoon salt: Brings out all the flavors without making the egg mix too salty.
- Half teaspoon garlic powder: Adds a rich savory taste that works great with eggs and veggies.
- Quarter teaspoon black pepper: Gives a bit of warmth and makes everything taste better.
- Quarter teaspoon cayenne pepper: Adds a nice kick that you can adjust if you like things more or less spicy.
- Half cup chopped baby spinach: Brings bright color, soft texture, and tons of nutrients.
- Quarter cup shredded Tex Mex cheese: Creates yummy melty spots throughout your quiche.
Straightforward Preparation Method
- Setting Up Your Oven:
- Move oven rack to the middle. Heat to three hundred fifty degrees Fahrenheit. Pick an eight inch cake pan for the best fit. Spray with cooking spray if you want.
- Forming Your Crust:
- Put your whole wheat tortilla into the pan. Push gently from the middle out so it doesn't tear. Pull the edges up the sides to make a shallow bowl shape. Make sure the tortilla fits the pan shape completely.
- Making The Filling:
- Start with eggs and cottage cheese in your blender for easier mixing. Throw in all spices including salt, garlic powder, black pepper, and cayenne if using. Put the lid on tight. Blend about fifteen seconds until it's smooth. Look for any lumps and blend more if needed. If you don't have a blender, whisk everything really hard by hand.
- Putting It All Together:
- Pour your smooth egg mix into the tortilla shell. Spread it out evenly. Scatter your chopped spinach all over the top. Make sure the pieces are small so they cook nicely. Sprinkle cheese evenly across everything. Add extra seasonings if you want.
- Cooking Your Quiche:
- Put your quiche in the hot oven on the middle rack. Bake for twenty to twenty five minutes while keeping an eye on it. You'll know it's done when the eggs are set and the tortilla edges look golden. Test by gently shaking the pan - it shouldn't jiggle in the middle. When it's done, the edges will be slightly golden and nothing moves. Take it out and let it sit five minutes before moving it. Carefully lift onto a cutting board and cut into four pieces.
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I love adding thin slices of sundried tomatoes into the egg mixture for bursts of flavor in every bite. In summer when my garden is full of fresh herbs, I often throw in some chopped basil or chives before blending everything. My husband really likes when I add some crumbled feta along with the Tex Mex cheese for extra tangy spots throughout.
Tasty Side Dish Options
A bowl of mixed fresh fruit gives a nice sweet contrast to the savory quiche flavors. A simple green salad with light dressing offers a crisp counterpoint while adding more nutrients to your meal. If you're extra hungry, some spiced roasted sweet potato chunks go really well with the quiche and make the meal more filling while still being good for you.
Fun Ways To Switch It Up
Try making a Mediterranean version with chopped artichoke hearts, roasted red peppers, and some crumbled feta. You can totally change the flavor by adding taco seasoning to the eggs along with black beans, corn, and chopped jalapenos. For a breakfast twist, sprinkle some cinnamon into the egg mix with diced apples and sharp cheddar to get that yummy sweet-savory combo that works great for morning meals.
Keeping It Fresh
Let your quiche cool all the way on a rack before putting it in the fridge to keep the tortilla crispy. Store the quarters in separate containers so you can grab them quickly during busy days. It'll stay good in the fridge for up to three days and still taste great. Warm it up in the microwave for about thirty seconds or eat it cold - many people actually prefer it that way.
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This tortilla quiche has been a real game-changer in my kitchen. The combo of filling protein, easy-to-find ingredients, and super simple prep makes it perfect if you want better food without complicated cooking. Whether you eat it hot from the oven or packed for lunch the next day, it always hits the spot and gives you real nutrition. You can adapt it to whatever veggies and cheese you have on hand while keeping all the good stuff that makes it so great - that's why it deserves a spot in your regular meal lineup.
Frequently Asked Questions
- → Can I prepare this ahead of time?
- Of course! Pop leftover quiche in the fridge for up to 3 days. Reheat it in the microwave (a minute should do) or warm it in a 350°F oven for about 5-7 minutes.
- → What veggies will taste best in this quiche?
- Pretty much any veggie works! Try things like spinach, mushrooms, peppers, little tomatoes, broccoli, or onions. For watery ones like zucchini or tomatoes, cook them first to avoid sogginess.
- → Can I switch up the type of tortilla?
- Definitely! Use whatever tortilla fits your diet—corn, flour, or even gluten-free tortillas work. Just make sure it's about 8 inches to suit most pans.
- → What if I don’t have cottage cheese?
- No worries—swap it with something like ricotta, Greek yogurt, or cream cheese. Each option changes the taste a bit but still works well for creaminess.
- → What’s the ideal pan to use here?
- An 8-inch non-stick pan is great, but a pie dish or oven-safe skillet does the job too. Keep in mind that pan size affects bake time—deeper pans might need longer.