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

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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)

Video

Course: Breakfast

Cuisine: American

Keyword: eggs, meal prep, quiche, tortilla quiche

Nutrition

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/gluten-free-tortilla-quiche/