Our easy tortilla quiche recipe is the PERFECT meal prep breakfast (or easy dinner!) when you want to pack a protein punch. Simple ingredients, delicious flavors, and almost 20 grams of protein per serving!

Fork cutting into a slice of tomato basil tortilla quiche

This Protein-Packed Meal Prep Recipe Is My Breakfast Hyperfixation!

High protein tortilla quiche went majorly viral last year on Instagram & TikTok, and I’ve got to say that for me, it’s one of those recipes that’s actually worth the hype! I’ve made this gluten-free version more times than I can count in the last 6 months–there’s so much to love!

⏱️ EASY TO MAKE: This easy meal prep breakfast recipe is one of my favorites to mix up on the weekend, since it’s so much lower maintenance than the pie crust in a classic quiche. It’ll keep for about 3 days in the fridge, so it’s a great way to have a protein-packed breakfast ready to go on busy mornings!

🍅 DELICIOUS FLAVORS: Our gluten-free tortilla quiche recipe combines mediterranean flavors, like tomato, basil, spinach, and cheese. Paired with the crispy crust & a little hot sauce or chili crunch at the end, it’s a deliciously flavorful meal!

🌱 PROTEIN PACKED. If you use the tortillas & cottage cheese I recommend, each serving of has about 19 grams of protein and a little over 4 grams of fiber! It’s a great start on a healthy breakfast!

Happy cooking! xo, Emily

Gather Your Ingredients

So what goes into a gluten-free tortilla quiche? Here are the simple ingredients you’ll need to get started:

Ingredients for gluten-free tortilla quiche with tomato & basil

Gluten-Free Tortillas. Our crispy base starts with gluten-free tortillas! I use Mission gluten-free flour tortillas, since they’re very flexible, have more fiber than many, and have a neutral flavor that works great as a quiche crust. You can experiment with other varieties (like Siete almond flour tortillas, low carb tortillas, or several corn tortillas), but I haven’t tested them myself.
Eggs. Most of the tortilla quiche recipes I’ve seen are for a single serving, but I wanted a recipe that made several. That’s why our recipe calls for 6 eggs instead of 2-3!
Cottage Cheese. I love Good Culture brand, and love that the single serving cups are exactly 5.3 ounces–perfect for this recipe! If you’re using a larger container, just measure 2/3 cup of cottage cheese for this recipe.
Chopped Baby Spinach. A great way to fit in your greens! My spinach-averse kids have happily eaten this with 1 1/2 cups of spinach, but you can absolutely add 2-2 1/2 cups if you want!
Fresh Basil. We use FRESH basil for maximum flavor. Don’t skip it!
Salt & Pepper. Good old kosher salt and black pepper help season this quiche beautifully.
White Cheddar Cheese. My favorite is Trader Joe’s Unexpected Cheddar, but I have several more delicious options to try in the FAQ + Recipe Card below!
Tomatoes. Then, for a final fresh touch, we’re adding halved cherry tomatoes or sliced tomatoes. They complete our tomato-basil flavor combo and add beautiful color!
Some Hot Sauce or Chili Crunch, For Serving. Not *essential,* but always a good idea. The flavor is so good!

How To Make Gluten-Free Tortilla Quiche, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making gluten-free tortilla quiche, step by step

Preheat & Prep. To start, preheat oven to 350 degrees F.
Make Tortilla Crust. Lightly grease a 9-inch metal pie pan with spray oil and line with 2 tortillas. They’ll overlap some at the bottom, and won’t perfectly cover the sides of the pan–this is fine!
Combine The Filling. In a medium mixing bowl, combine eggs, cottage cheese, spinach, basil, salt, and pepper. Mix with a fork to combine well, until evenly blended.
Assemble. Pour the egg mixture into the tortilla crust and top with shredded cheese and tomatoes. (I put the tomatoes on cut-side up for prettier presentation!)
Bake in preheated oven for 32-35 minutes, or until the center is just set. Let the quiche cool 10-15 minutes before slicing to let the filling finish setting up. (If you cut into it right away, it can be a bit too soft in the center to slice nicely!)
Serve & Store. Cut into 4 large wedges, or 6 smaller pieces and serve with your favorite hot sauce or chili crunch. Store leftover quiche in an airtight container in the fridge up to 3 days. (The crust will soften with time.)

Tomato basil tortilla quiche cut into wedges

Round It Out!

This high protein tortilla quiche is delicious and delightful on its own, but I usually pair it with a few extras to round out the meal.

FOR BREAKFAST. A little side of yogurt & fresh berries or fresh fruit is lovely, and adds even more protein and fiber to your meal!
FOR DINNER. A simple arugula salad and a slice of crusty bread or some fresh fruit adds a touch of elegance without being fussy!

Serving slices of gluten-free tortilla quiche

FAQ + Tips And Tricks For The Best Tortilla Quiche

Let It Cool! One important tip is to let the quiche COOL before slicing. I KNOW you’ll want to dive right in, but if you cut into it hot, the quiche may look runny or underdone in the center. Let the residual heat from the oven and pan help set the eggs as the quiche cools, and you’ll get much better slices!

Choose a Punchy Cheese. My favorite cheese for this gluten-free tortilla quiche recipe is Trader Joe’s Unexpected Cheddar, but I’ve also made it with gruyere, feta cheese, other brands of white cheddar cheese, and Pepper Jack. All were delicious! I recommend a cheese with some punch, so it adds flavor. (Mild cheddar and mozzarella cheese don’t really come through for me in this recipe)

Mix It Up! Feel free to play with the toppings & fillings here. Feel free to add cooked crumbled sausage, a little crispy bacon (or turkey bacon!), a new flavor of cheese, some sliced green onions, or sautéed red pepper and onion.

Pick The Right Pan. I recommend a metal pie plate here since it’ll cook more evenly and quickly, and helps the crust crisp up better than a glass or ceramic pan. If all you have is a glass or ceramic pie pan, just know your quiche may need an extra few minutes in the oven and the crust may not be quite as crisp as mine.

More Easy Breakfast Recipes To Try

Fruit on The Bottom Chia Pudding

Gluten-Free Sausage Gravy

Blueberry Baked Oatmeal

A slice of bacon potato breakfast casserole on a white plate

Bacon Potato Breakfast Bake

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Tortilla Quiche recipe. I can’t wait to hear how it goes!

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Gluten-Free Tortilla Quiche

5 from 1 vote

A high protein breakfast that's worth the hype! We use gluten-free tortillas to make a crispy crust, then layer the filling with tomato, basil, spinach & cheese, so every bite is packed with flavor!

Prep Time: 15

Cook Time: 35

Total Time: 50

Print Pin Rate

Servings: servings

Calories: 273kcal

Equipment

1 (9-inch) Metal Pie Plate

Ingredients

Olive Oil Spray (To Grease The Pan)
2 (8-inch) Gluten-Free Tortillas (I Use Mission Gluten-Free Flour Tortillas)*
6 Large Eggs
2/3 cup 2% Low-Fat Cottage Cheese (I use one 5.3 oz container of Good Culture cottage cheese)
1 1/2 cups Chopped Spinach
2 Tablespoons Minced Fresh Basil
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 cup Shredded White Cheddar Cheese (Can sub Pepper Jack, Gruyere, or Your Favorite Cheese)
6-8 Cherry Tomatoes, Halved (or 1-2 Plum Tomatoes, thinly sliced)
Chili Crunch or Hot Sauce – For Serving

Instructions

Preheat & Prep. To start, preheat oven to 350 degrees F.
Make Tortilla Crust. Lightly grease a 9-inch metal pie pan with spray oil and line with 2 tortillas. They'll overlap some at the bottom, and won't perfectly cover the sides of the pan–this is fine!
Combine The Filling. In a medium mixing bowl, combine eggs, cottage cheese, spinach, basil, salt, and pepper. Mix with a fork to combine well, until evenly blended.
Assemble. Pour the filling into the tortilla crust and top with shredded cheese and tomatoes. (I put the tomatoes on cut-side up for prettier presentation!)
Bake in preheated oven for 32-35 minutes, or until the center is just set. (When you gently wiggle the pan, the center may have a slight wobble, but shouldn't look sloshy or liquid!) Let the quiche cool 10-15 minutes before slicing to let the filling finish setting up. (If you cut into it right away, it can be a bit too soft in the center to slice nicely!)
Serve & Store. Cut into 4 large wedges, or 6 smaller pieces and serve with your favorite hot sauce or chili crunch. Store leftover quiche in an airtight container in the fridge up to 3 days. Keep in mind that the crust will soften with time. Reheat leftovers in the microwave (or an air fryer, if you want a crispy crust!)

Notes

Tortillas. I use Mission gluten-free flour tortillas, since they’re very flexible, have more fiber than many, and have a neutral flavor. You can experiment with other varieties (like Siete almond flour tortillas), but I haven’t tested them myself.
Cottage Cheese. I love Good Culture brand, and love that the single serving cups are exactly 5.3 ounces–perfect for this recipe! If you’re using a larger container, just measure 2/3 cup of cottage cheese for this recipe.
Cheese. Speaking of cheese, my favorite is Trader Joe’s Unexpected Cheddar, but I’ve also made it with gruyere, other brands of white cheddar cheese, and Pepper Jack. All were delicious! I recommend a cheese with some punch, so it adds flavor. (Mild cheddar and mozzarella don’t really come through for me in this recipe)