Tortilla Quiche Bake Recipe – Cheesy & Meal Prep Friendly

Ever crave a quiche but don’t feel like dealing with pastry dough? That was me one weekend when I had guests coming over for brunch and absolutely zero time (or energy) to make a traditional crust. So I improvised—and this tortilla quiche bake recipe was born.

Instead of a pie crust, I used flour tortillas to form a golden, crispy base. The result? A light, fluffy quiche with a cheesy, savory filling that held beautifully—and everyone wanted seconds. Whether you’re feeding a crowd or prepping your breakfasts for the week, this is one of those recipes that’s both impressive and totally doable.

I’ll walk you through every step, from ingredients and tips to variations, storage, and more. Let’s bake some brunch magic!

Why You’ll Love This Recipe

• ✅ No fussy crust—use tortillas! A total time-saver without sacrificing that satisfying crunch.
• ✅ Ultra-customizable – Add veggies, meats, or your favorite cheese.
• ✅ Kid-approved and great for crowds – Sliceable, portable, and delicious.
• ✅ Perfect for meal prep – Keeps well in the fridge and reheats like a dream.
• ✅ Uses pantry staples – Eggs, cheese, milk, and tortillas—done!

This dish is a great twist on a classic quiche recipe and is ideal for both weekday breakfasts and weekend brunches.

Ingredients You’ll Need

Here’s what you’ll need for a simple and savory tortilla quiche bake:

For the crust:

• 2 large flour tortillas (10-inch size, or 3–4 small overlapping if needed)
• Cooking spray or 1 tbsp olive oil

For the egg mixture:

• 6 large eggs
• ½ cup milk (whole or 2%)
• ½ cup cottage cheese (adds creaminess and protein)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of red pepper flakes (optional for a kick)

Fillings & cheese:

• ½ cup shredded mozzarella cheese
• ½ cup shredded pepper jack cheese
• 1 small red bell pepper, diced
• ½ small red onion, finely chopped
• ½ cup cooked breakfast sausage or diced ham (optional)
• 1 tbsp chopped chives or green onions for topping

Tip: Spray your pie pan or cake pan well before pressing in the tortilla crust so it crisps evenly.

Ingredient Substitutions

Make it your own with these easy swaps:

• Cottage cheese → Swap with ricotta or cream cheese for a smoother texture.
• Mozzarella/Pepper Jack → Use cheddar, Swiss, or your favorite melty cheese.
• Tortillas → Corn tortillas for a gluten-free twist, or try a low-carb tortilla.
• Milk → Non-dairy alternatives like almond or oat milk work fine here.
• Protein → Use cooked bacon, shredded rotisserie chicken, or make it vegetarian with spinach or mushrooms.

This is a flexible healthy tortilla quiche that adjusts to your fridge situation.

How to Make Tortilla Quiche Bake Recipe

Here’s how to throw together this crispy, fluffy quiche bake:

1. Preheat and prep (5 min)

Preheat the oven to 375°F. Spray a 9-inch pie pan or cake pan with nonstick spray.

2. Press in the tortilla crust (2 min)

Lay the flour tortilla into the pan, pressing gently to mold it to the sides. If using smaller tortillas, overlap them slightly to cover the surface. Lightly brush with olive oil or spray again.

3. Mix the egg base (5 min)

In a bowl, whisk together eggs, milk, cottage cheese, garlic powder, salt, pepper, and red pepper flakes until well combined.

4. Add fillings (2 min)

Stir in the bell pepper, onion, cooked sausage (if using), and cheeses into the egg mixture.

5. Pour and bake (30–35 min)

Pour the mixture into the tortilla-lined pan. Sprinkle a little extra cheese on top if you like.
Bake for 30–35 minutes, or until the center is set and slightly golden. The eggs should not jiggle when you shake the pan.

6. Cool and serve (10 min)

Let the quiche rest for about 5–10 minutes before slicing. Top with chopped chives or hot sauce, and enjoy!

Total time: About 45–50 minutes from start to table

Expert Tips and Common Mistakes to Avoid

Want your quiche to turn out just right? Here’s how:

• Preheat the oven fully – A hot oven helps the tortilla crisp up instead of getting soggy.
• Use room temperature eggs – They whisk smoother and bake more evenly.
• Grease your pan and tortilla – This helps it crisp and prevents sticking.
• Don’t overbake – Eggs will continue to cook as it rests; take it out once the center is just set.
• Let it rest – Cutting too early causes sogginess and makes serving messy.

Avoid these pitfalls:

• Using too much liquid → custard may not set.
• Skipping cottage cheese → you lose creaminess and protein.
• Not pressing the tortilla well → you’ll end up with folds that burn or stay soft.

Variations & Add-Ons

Switch it up based on your taste or dietary needs:

• Vegetarian – Omit meat and add spinach, mushrooms, zucchini, or kale.
• Dairy-free – Use plant-based milk and cheese.
• Spicy – Add diced jalapeños or top with your favorite hot sauce.
• Southwest – Mix in black beans, corn, taco seasoning, and cheddar.
• Mini quiches – Use muffin tins and small tortillas to make portable servings.

Want to try it in the air fryer? Just use a small pan and reduce baking time slightly—about 15–18 minutes at 325°F.

Serving Suggestions

This tortilla quiche bake works for breakfast, brunch, or even dinner.

• Serve with sliced avocado or a dollop of sour cream.
• Pair with a side salad or roasted veggies.
• Fresh fruit, granola, or yogurt rounds out a morning spread.
• Add hot sauce or salsa for extra flavor.

Presentation tip: Slice into wedges like pie, and garnish with chives, green onions, or a drizzle of sauce.

Storage & Reheating

To store:

• Cool completely, then wrap in foil or store in an airtight container.
• Refrigerate up to 4 days.

To freeze:

• Wrap individual slices tightly in plastic wrap, then foil.
• Freeze for up to 2 months.

To reheat:

• Microwave for 1–2 minutes.
• Or bake in the oven at 350°F for 10–15 minutes until warm and crispy.
• You can also air fry for a few minutes to revive the crust.

Nutrition Information (Per Serving)

Approximate for 6 servings:

• Calories: 265
• Protein: 15g
• Carbs: 14g
• Fat: 17g
• Fiber: 2g
• Sugar: 2g
• Sodium: 460mg

Prep, Cook, and Total Time

Conclusion

If you’re looking for a quiche recipe that’s comforting, crispy, and way easier than rolling out a pie crust—this tortilla quiche bake recipe has your back. It’s easy, versatile, and absolutely packed with flavor. Whether you’re prepping breakfast for the week or hosting a laid-back brunch, this one’s going to be a hit.

Go ahead, give it a try. And let me know how it turns out! I’d love to hear your favorite fillings or flavor twists in the comments below.

Tortilla Quiche Bake Recipe

If you’re looking for a quiche recipe that’s comforting, crispy, and way easier than rolling out a pie crust—this tortilla quiche bake recipe has your back. It’s easy, versatile, and absolutely packed with flavor. Whether you’re prepping breakfast for the week or hosting a laid-back brunch, this one’s going to be a hit.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast, Brunch, Main Course

Cuisine American, Tex-Mex

Servings 6 Servings

Calories 265 kcal

Ingredients

  

• For the crust:
• 2 large flour tortillas 10-inch size, or 3–4 small overlapping if needed
• Cooking spray or 1 tbsp olive oil
• For the egg mixture:
• 6 large eggs
• ½ cup milk whole or 2%
• ½ cup cottage cheese adds creaminess and protein
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of red pepper flakes optional for a kick
• Fillings & cheese:
• ½ cup shredded mozzarella cheese
• ½ cup shredded pepper jack cheese
• 1 small red bell pepper diced
• ½ small red onion finely chopped
• ½ cup cooked breakfast sausage or diced ham optional
• 1 tbsp chopped chives or green onions for topping

Instructions

 

• Preheat and prep (5 min)
• Preheat the oven to 375°F. Spray a 9-inch pie pan or cake pan with nonstick spray.
• Press in the tortilla crust (2 min)
• Lay the flour tortilla into the pan, pressing gently to mold it to the sides. If using smaller tortillas, overlap them slightly to cover the surface. Lightly brush with olive oil or spray again.
• Mix the egg base (5 min)
• In a bowl, whisk together eggs, milk, cottage cheese, garlic powder, salt, pepper, and red pepper flakes until well combined.
• Add fillings (2 min)
• Stir in the bell pepper, onion, cooked sausage (if using), and cheeses into the egg mixture.
• Pour and bake (30–35 min)
• Pour the mixture into the tortilla-lined pan. Sprinkle a little extra cheese on top if you like.
• Bake for 30–35 minutes, or until the center is set and slightly golden. The eggs should not jiggle when you shake the pan.
• Cool and serve (10 min)
• Let the quiche rest for about 5–10 minutes before slicing. Top with chopped chives or hot sauce, and enjoy!

Notes

• Preheat the oven fully – A hot oven helps the tortilla crisp up instead of getting soggy.
• Use room temperature eggs – They whisk smoother and bake more evenly.
• Grease your pan and tortilla – This helps it crisp and prevents sticking.
• Don’t overbake – Eggs will continue to cook as it rests; take it out once the center is just set.
• Let it rest – Cutting too early causes sogginess and makes serving messy.
• Cool completely, then wrap in foil or store in an airtight container.
• Refrigerate up to 4 days.
• Wrap individual slices tightly in plastic wrap, then foil.
• Freeze for up to 2 months.
• Microwave for 1–2 minutes.
• Or bake in the oven at 350°F for 10–15 minutes until warm and crispy.
• You can also air fry for a few minutes to revive the crust.

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