High-Protein Tortilla Quiche

Single-serve tortilla quiche sliced into wedges showing spinach, peppers, and cheesy egg filling.

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This high-protein tortilla quiche uses a tortilla for the crust and is made lighter with a mix of eggs and egg whites. It’s easy to customize with your favorite veggies or cheese and works perfectly for a quick breakfast, lunch, or meal prep.

Prep Time10

Cook Time20

Total Time30

Course: Breakast, Lunch

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

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

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.
1 large burrito size flour tortilla
In a medium bowl, whisk together the eggs, egg whites, cottage cheese, salt and black pepper until well combined.
2 large eggs, ½ cup liquid egg whites, ⅓ cup cottage cheese, ¼ teaspoon salt, ¼ teaspoon black pepper
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.
½ cup chopped spinach, ¼ cup chopped red bell pepper, ¼ cup mozzarella or cheddar cheese
Bake for 20–25 minutes, or until the center is set and the edges are lightly golden. The tortilla edges should be slightly crisp.
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.

Notes

Watch the tortilla edges while baking: If they start browning too quickly, you can loosely cover the dish with foil for the last few minutes.
Want extra crispiness? Pop the quiche under the broiler for 1–2 minutes at the end to crisp the tortilla edges and melt the cheese.

Nutrition