Name: Baked Egg Tortilla (Tortilla Quiche) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large Flour tortilla; 4 Eggs, whisked; 30 g (1 cup) Spinach, chopped; 6 Cherry tomatoes, halved; 8 Olives, halved; 2 Spring onions (Scallions), sliced; 0.25 Red bell pepper, diced; 40 g (0.33 cup) Mature cheddar cheese, grated; 20 g (0.25 cup) Feta cheese, crumbled; Chives, to serve

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I have to tell you about this Baked Egg Tortilla (Tortilla Quiche) Recipe that’s become one of my absolute go-tos for breakfast, brunch, or even a light dinner. It’s like a quiche, but way easier and quicker since the tortilla acts as a ready-made crust, saving you all that fuss. Plus, it’s packed with fresh veggies, creamy cheese, and eggs – everything you want in a hearty, satisfying meal.

What I love most is how versatile it is. Whenever I’m in the mood for something comforting yet not too heavy, this Baked Egg Tortilla (Tortilla Quiche) Recipe fits the bill perfectly. It works beautifully for a relaxed weekend morning or when friends pop over unexpectedly, and you want to impress without stress.

Ingredients You’ll Need

Each ingredient here plays a role in balancing flavor and texture, making this Baked Egg Tortilla (Tortilla Quiche) Recipe sing. Using fresh veggies with a variety of cheeses keeps it zesty and delicious, while the tortilla makes clean-up a breeze.

Flour tortilla: Pick a large one so it holds all the filling nicely without tearing.
Eggs: Whisked smooth – they’re your protein-packed binder, giving this dish its quiche-like structure.
Spinach: Fresh and chopped; it adds a vibrant color and loads of nutrients.
Cherry tomatoes: Halved for that juicy, slightly sweet pop in every bite.
Olives: Halved to add a tangy, salty kick that balances the creaminess.
Spring onions (scallions): Thinly sliced to provide a mild, oniony crunch.
Red bell pepper: Diced finely for sweetness and a subtle crisp texture.
Cheddar cheese (mature): Grated for a rich, sharp flavor that melts perfectly.
Feta cheese: Crumbled – it brings a lovely tang and crumbly texture that contrasts well with the cheddar.
Chives: Used for garnish; they add a mild onion flavor and make the dish look fresh and inviting.

Variations

I often switch things up with this Baked Egg Tortilla (Tortilla Quiche) Recipe depending on what’s in my fridge and my mood. It’s pretty forgiving and encourages you to get creative, which makes it fun to personalize.

Meaty Addition: Toss in some cooked bacon or chorizo for a smoky twist – I tried this once for a breakfast get-together and it was a hit!
Veggie Focus: Swap the spinach for kale or add mushrooms for a deeper earthy flavor when the seasons change.
Dairy-Free: Use a plant-based cheese alternative and omit feta to suit dairy-free diets.
Spicy Kick: Adding a sprinkle of chili flakes or diced jalapeños up the heat if you like it bold.

How to Make Baked Egg Tortilla (Tortilla Quiche) Recipe

Step 1: Prepare Your Oven and Tortilla Base

First things first, preheat your oven to 180°C (350°F). While it’s warming up, lightly grease a small baking dish or pie pan – I like to use a ceramic one for even heat. Lay the large flour tortilla flat into the dish, gently pressing it to line the bottom and sides. The tortilla is your shortcut here and acts as the crust, so make sure it fits snugly without big folds.

Step 2: Mix Veggies, Eggs, and Cheese

Now, whisk together the eggs in a bowl until smooth. Add your chopped spinach, halved cherry tomatoes, olives, scallions, and diced red pepper. Then stir in the grated cheddar and crumbled feta. Combining everything into the egg mixture lets all those flavors mingle beautifully during baking. Pro tip: Don’t overmix here – just fold gently to keep some texture.

Step 3: Pour and Bake

Pour your egg and veggie mixture evenly over the tortilla base in the dish. Give the pan a little shake to help the filling settle smoothly. Pop it into the oven and bake for 25–30 minutes, until the eggs have set and the top is lightly golden. Keep an eye in the last 5 minutes — you want it firm but still nice and moist.

Step 4: Cool and Garnish

Once done, take it out and let it cool for about 5 minutes so it firms up a bit before slicing. Sprinkle chopped chives on top for that fresh, vibrant finish and a pop of color. This resting time is key to avoid a runny center – trust me on this one.

How to Serve Baked Egg Tortilla (Tortilla Quiche) Recipe

Baked Egg Tortilla (Tortilla Quiche) Recipe - Recipe Image

Garnishes

I’m a big fan of fresh herbs here – chives are my go-to because they’re mild and add a little crunch. Sometimes, I add a dollop of sour cream or a drizzle of hot sauce if I’m feeling bold. A sprinkle of extra cheese right after baking also elevates it.

Side Dishes

This Baked Egg Tortilla (Tortilla Quiche) Recipe pairs wonderfully with a simple mixed green salad dressed with lemon vinaigrette or some roasted potatoes on the side for a heartier meal. If I’m serving brunch, I like to add fresh fruit or toast for variety.

Creative Ways to Present

To make it feel extra special, I’ve served this quiche sliced into neat wedges on a beautiful wooden cutting board sprinkled with edible flowers to surprise guests. It also works as perfect finger food if you cut it smaller – great for parties or buffet spreads.

Make Ahead and Storage

Storing Leftovers

I usually store leftover slices in an airtight container in the fridge for up to 3 days. It keeps surprisingly well and tastes almost as good reheated. Just make sure to cool it completely before refrigerating to avoid sogginess.

Freezing

Freezing works too if you prep in advance. I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. When you’re ready, thaw overnight in the fridge – the texture remains lovely and it reheats quickly.

Reheating

To reheat, pop a slice in a toaster oven or regular oven at 180°C (350°F) for about 10 minutes until warmed through. Avoid the microwave if you can; it can make the tortilla a bit soggy. Reheating in the oven keeps that crisp edge you love.

FAQs

Can I use corn tortillas instead of flour for this baked egg tortilla recipe?

You can, but corn tortillas tend to be smaller and more brittle, so they might break when lining your pan or become crispier when baked. If you want to try corn tortillas, it’s best to overlap a couple to create a sturdy base and be gentle when handling. Flour tortillas generally yield a tender, pliable crust that’s easier to work with.
Can I make this recipe vegetarian or vegan?

This Baked Egg Tortilla (Tortilla Quiche) Recipe is naturally vegetarian already. For a vegan twist, you can substitute eggs with a chickpea flour batter or silken tofu blend and use plant-based cheese alternatives. Keep in mind that the texture and flavor will differ, but it can still be delicious with the right seasonings.
How do I know when the baked egg tortilla is cooked through?

You’ll know it’s done when the egg mixture is set and no longer jiggly in the center. The edges might be slightly golden but avoid over-baking, which can dry it out. A toothpick inserted in the middle should come out clean or with just a few moist crumbs.
Can I prepare the Baked Egg Tortilla (Tortilla Quiche) Recipe ahead of time?

Absolutely! You can assemble the quiche a few hours in advance and keep it covered in the fridge. Just bake it when you’re ready to eat for fresh, hot flavors. This is a great way to save time on busy mornings or when hosting guests.

Final Thoughts

This Baked Egg Tortilla (Tortilla Quiche) Recipe has become such a comforting staple in my kitchen, and I genuinely think you’ll love it too. It feels special without any hassle, and the way it balances fresh veggies with creamy cheeses on that tortilla “crust” rocks every single time. Give it a go – it’s the kind of recipe you’ll want to keep coming back to, whether for a lazy weekend breakfast or a quick, satisfying dinner.