Tomato Basil Tortilla Quiche for a Wholesome Breakfast Delight

This Tomato Basil Tortilla Quiche is a wholesome breakfast that combines eggs, fresh spinach, and tomatoes in a delicious tortilla crust.

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Prep Time 15

Cook Time 30

Cooling Time 15

Total Time 1

Servings: 6 slices

Course: Breakfast

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tortilla Crust

1 can Olive oil or avocado oil cooking spray Helps to prevent sticking; any non-stick spray works as well.
6 small or 1 large Corn or flour tortillas Consider whole wheat tortillas for a healthier twist.

For the Quiche Filling

6 large Eggs Provides structure and protein; replace with silken tofu for a vegan option.
0.5 cup Low-fat cottage cheese Adds creaminess and moisture; ricotta cheese can be used for a different texture.
0.5 teaspoon Kosher salt Enhances flavor; remember to adjust seasoning to taste.
to taste Black pepper Enhances flavor.
2 cups Fresh spinach, finely chopped Boosts nutrients and color; feel free to swap with kale or Swiss chard.
1 clove Garlic, minced Offers aromatic flavor; can be omitted for a milder taste.
12 leaves Fresh basil, julienned Adds freshness and aroma; substitute with parsley or oregano if needed.
1 medium Roma tomato, sliced Introduces moisture and freshness; any ripe tomato works beautifully.
0.5 cup Shredded cheddar cheese Delivers richness and flavor; consider dairy-free cheese for a vegan quiche.
to taste Flaky sea salt For garnish; regular salt is a suitable alternative.
to taste Optional hot sauce Perfect for those who love a spicy addition to each slice.

Equipment

9-inch Pie Pan

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and spray a 9-inch pie pan with olive oil or avocado oil cooking spray.
Layer corn or flour tortillas in the greased pie pan, overlapping to cover the bottom and sides.
In a bowl, whisk together eggs, cottage cheese, salt, and black pepper until smooth.
Fold in spinach, minced garlic, and 3/4 of the julienned basil into the egg mixture.
Pour the egg mixture over the tortillas in the pie pan, pressing down slightly to soak the tortillas.
Arrange sliced Roma tomatoes on top and sprinkle with shredded cheddar cheese.
Bake for about 30 minutes until the egg is set and the cheese is bubbling.
Allow the quiche to cool for 15 minutes before garnishing with remaining basil and flaky sea salt.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 160mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This recipe is not just an invitation to enjoy a fresh and healthy breakfast but also caters to customizable flavors based on personal taste and available ingredients.

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