Tortilla Quiche Bake

Simple food is my favorite. Easy to make, tastes delicious, and uses normal ingredients. That’s what A Tortilla Quiche Bake is. It’s simple food that tastes great, plus you mix it all in the tortilla so no extra dishes.

I was inspired to make this baked version of an egg meal from my pan-fry version Tortilla Wrapped Omelet. They’re similar, but obviously one is baked, one is made on the stove top.

What I like about this dish is that it’s not only easy to make, but you can also customize it. You can customize the size AND what ingredients you put in it.

For sake of this recipe, I’m giving you a base starting point, then you can go crazy with it by adding any extras.

Let’s check it out.

Making a Tortilla Quiche Bake

I made these Keto friendly, so I bought Carb Balance tortillas by Mission. They happen to be 7-inches across.

So, that means I needed to bake it in something just a little smaller, so that the sides would be propped up and hold all those yummy ingredients inside.

A 6-inch cake pan was perfect, but you can use anything that’s smaller than the tortilla, such as a small skillet, or other baking dish. I have different sized Pyrex dishes that would have worked, too.

So, place the tortilla in the dish and press the center down. It should look like a coffee filter in the coffee machine. Yeah…the pictures tell a better story.

Add the eggs and cottage cheese directly into the tortilla, and stir them together. Add your salt and pepper to taste. We’ll get into other spices in a sec.

Then, layer on the diced tomatoes, baby spinach, and cheese. I used Colby & Monterey Jack, but use what you’ve got.

That’s it…pop it into a preheated oven set at 350° for 20 – 25 minutes, then it’s time to eat.

Cut it into four pieces and eat it like a pizza. Yay!

Customizing Size and Flavor

Let’s start with the size. If your tortilla is bigger than 7″, no biggie, just make sure the tortilla sides go up to hold the ingredients. While you’re at it, you could up-size the ingredients as well.

Use three eggs, instead of two. Use 1/2 cup cottage cheese, instead of 1/3. You get the point. The ratios don’t have to be exact in a recipe like this. Another reason why I love it.

Same goes if your tortilla is smaller. Use a smaller pan to bake it in, and you might only get to use one egg, but that might be the perfect size for you.

Ok, how about those flavors. Start with the base, which is the tortilla, eggs, and cottage cheese, then build on that. I’ll bet you know where I’m going with this, but I’m going to write it out anyway:

• Italian: use Italian seasonings with Parmesan and mozzarella cheese. Add pepperoni or salami.
• Greek: add some olive and feta cheese.
• Spicy: season with crushed red peppers, cooked sausage, and serve with some hot sauce.
• Mexican: season with some cumin, use a Mexican cheese blend, and top with fresh cilantro.
• Leftovers: HA! My favorite flavor. Use leftover chicken, steak, or ham. Use whatever cheese you love. Leftover taco meat. Yes!
• Add-ins: diced onion would be fantastic in this. So would crumbled bacon (BACON!), diced ham, or cooked sausage. Veggies: diced bell pepper, asparagus spears, grated carrot, etc. If you can think of it, add it in.

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Tortilla Quiche Bake

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