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.
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.