Baked Egg Tortilla (Tortilla Quiche) Recipe

If you’re anything like me, you appreciate a recipe that’s simple, tasty, and perfect for just about any meal of the day. This Baked Egg Tortilla (Tortilla Quiche) Recipe hits all those marks — it’s cozy, wholesome, and such a crowd-pleaser. Whether you’re rushing through a busy morning or looking for a quick weeknight dinner, this dish is a total win.

I love how the combination of fresh veggies, creamy cheese, and fluffy eggs wrapped inside a tortilla makes it feel both comforting and a little fancy. Plus, it’s easy to customize, and you’ll find it’s one of those recipes that gets better every time you make it. Trust me, once you try this Baked Egg Tortilla (Tortilla Quiche) Recipe, you’ll wonder how you ever did breakfast (or brunch or dinner!) without it.

Ingredients You’ll Need

The magic in this Baked Egg Tortilla (Tortilla Quiche) Recipe happens with a handful of fresh, vibrant ingredients that come together beautifully. Each element adds its own note, balancing flavors and textures so every bite delights. Here’s what you’ll want to have ready before you start:

• Flour tortilla: I like using a large, soft tortilla that folds easily without cracking—key to that perfect shape and texture.
• Eggs: Fresh, large eggs are your base here. Whisk them well for a smooth, fluffy filling.
• Spinach: Chopped fresh spinach adds a lovely color and just enough earthiness without overpowering the dish.
• Cherry tomatoes: Halved—these juicy bites pop nicely against the creamy eggs.
• Olives: Halved, for that briny kick which pairs so well with cheese.
• Spring onions (scallions): Thinly sliced for a mild, fresh onion flavor.
• Red bell pepper: Diced, it adds sweetness and a nice crunch.
• Cheddar cheese: Grated mature cheddar really brings a sharp, melty richness that’s pure comfort.
• Feta cheese: Crumbled for tang and creaminess—balances the sharper cheddar.
• Chives: Finely chopped and sprinkled on top after baking for a fresh finish and subtle oniony bite.

Variations

Feel free to make this Baked Egg Tortilla (Tortilla Quiche) Recipe your own! I often swap out ingredients depending on what’s in my fridge or suit dietary needs. It’s a flexible canvas that invites creativity.

• Vegetarian variation: I sometimes add sautéed mushrooms or zucchini for extra veggies and a meaty texture without the meat.
• Gluten-free option: You can use a gluten-free tortilla or even a corn tortilla for a slightly different but tasty take.
• Spicy twist: Adding a diced jalapeño or a sprinkle of chili flakes really wakes things up—great if you like a little heat!
• Dairy-free variation: Swap out cheese for vegan alternatives like nutritional yeast or plant-based cheese if needed.
• Seasonal addition: In summer, fresh basil or sun-dried tomatoes make lovely add-ins that keep the dish bright and fresh.

How to Make Baked Egg Tortilla (Tortilla Quiche) Recipe

Step 1: Prep Your Filling and Tortilla Base

Start by whisking your eggs in a bowl until they’re light and frothy—that’s the secret to a fluffy quiche. Meanwhile, chop your spinach, halve the cherry tomatoes and olives, slice the spring onions, and dice the red bell pepper. I find prepping everything in advance makes the assembly smooth and stress-free. Then, lay your flour tortilla flat in a lightly greased baking dish, making sure it’s centered and edges are nicely spread out.

Step 2: Combine and Pour

Fold the spinach, tomatoes, olives, spring onions, and red bell pepper into the whisked eggs. Then stir in the grated cheddar and crumbled feta. This is where it gets fun—see all those fresh, colorful ingredients mingling together? Pour this mixture evenly over your tortilla in the dish, making sure it’s coated from edge to edge. If you want, fold some tortilla edge over the filling a bit; it adds a nice rustic touch once baked.

Step 3: Bake to Perfection

Pop the dish in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until the eggs are set and the top looks lightly golden. A quick tip: check at the 20-minute mark by gently shaking the dish; if the eggs jiggle, give it a few more minutes. You want the center firm but still moist—no dry edges here!

How to Serve Baked Egg Tortilla (Tortilla Quiche) Recipe

Garnishes

I always finish mine with a sprinkle of fresh chopped chives—that little green pop of color brightens the dish and adds a gentle onion flavor that I adore. If you’re feeling fancy, a dollop of sour cream or a drizzle of salsa brings a lovely richness or a zesty kick.

Side Dishes

For a full meal, I love serving this with a simple mixed green salad dressed with lemon vinaigrette or even some roasted potatoes on the side. It’s light enough to enjoy any time but filling enough to satisfy hearty appetites.

Creative Ways to Present

For brunch parties, I’ve cut this tortilla quiche into neat wedges and arranged them on a platter with colorful edible flowers and microgreens—always a hit! You can also use individual smaller tortillas in ramekins for personalized servings that feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I usually cover the cooled tortilla quiche tightly with plastic wrap or transfer it to an airtight container and pop it in the fridge. It keeps great for up to 3 days, making it perfect for quick breakfasts or snacks during the week.

Freezing

Personally, I’ve frozen this Baked Egg Tortilla (Tortilla Quiche) Recipe a few times with good results. Slice it into portions, wrap individually in parchment and foil, then freeze. When you want a quick meal, thaw overnight in the fridge before reheating.

Reheating

To reheat, pop a slice in the oven at 160°C (320°F) for about 10-15 minutes or microwave for 1-2 minutes, depending on your appliance. Oven reheating keeps the edges crisp, but the microwave works well when you’re in a hurry.

FAQs

Final Thoughts

This Baked Egg Tortilla (Tortilla Quiche) Recipe holds a special place in my kitchen because it feels like a warm hug — simple ingredients that come together in such a satisfying way. If you’re looking for a recipe that’s both approachable and impressive, give this one a try. It’ll quickly become your go-to for a wholesome breakfast, brunch, or even a light dinner. Honestly, I recommend making a double batch because leftovers are just as delicious the next day!

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