Baked Egg Tortilla (Tortilla Quiche) Recipe

If you’ve been on the lookout for a breakfast or brunch recipe that’s both comforting and wonderfully customizable, let me introduce you to my favorite Baked Egg Tortilla (Tortilla Quiche) Recipe. It’s one of those dishes that feels fancy yet is surprisingly simple to whip up, making it perfect for lazy weekend mornings or when you want a crowd-pleaser that doesn’t demand hours in the kitchen. Using a flour tortilla as the base is what really sets this apart – it gives a delightful crisp edge that you just don’t get in traditional quiches.

I love how versatile this Baked Egg Tortilla (Tortilla Quiche) Recipe is. You can toss in whatever veggies or cheese you’ve got on hand, which means it’s a brilliant way to use up leftovers. Plus, it bakes up beautifully, so you get that golden, cheesy top with pockets of juicy tomatoes and spinach beneath. Honestly, once you try this, you might find yourself reaching for tortillas and eggs way more often!

Ingredients You’ll Need

For this Baked Egg Tortilla (Tortilla Quiche) Recipe, the ingredients are straightforward and fresh, working harmoniously together to create a satisfying meal. You won’t need fancy or hard-to-find items either, making your shopping trip simple and stress-free.

• Flour tortilla: Choose a large, sturdy tortilla that can hold the fillings without getting soggy. I go for burrito-sized ones.
• Eggs: Fresh, large eggs are key since they’re the base that binds everything beautifully.
• Spinach: Chopped fresh spinach adds a lovely green boost and a mild, earthy flavor.
• Cherry tomatoes: Halved, these little bursts of sweetness complement the savory notes perfectly.
• Olives: Sliced olives introduce a pleasant briny contrast that livens up each bite.
• Spring onions (Scallions): Their crisp, slightly sharp flavor balances richness well.
• Red bell pepper: Diced for subtle sweetness and a pop of color.
• Cheddar cheese (mature): Grated to add that melty, sharp goodness everyone loves.
• Feta cheese: Crumbled for a tangy, creamy twist that complements the cheddar nicely.
• Chives: Used as a fresh garnish, they elevate the dish with their gentle oniony notes.

Variations

One of the best parts about the Baked Egg Tortilla (Tortilla Quiche) Recipe is how easy it is to personalize. I often tweak it depending on what’s in season or what leftovers I need to use up. You should totally make it your own!

• Vegetarian: Leave out the olives and add mushrooms or zucchini for extra earthiness—I’ve found it really enhances the texture.
• Gluten-free: Swap the flour tortilla for a corn tortilla or gluten-free wrap. Just keep an eye on baking time as they can crisp up faster.
• Cheese swap: Try swapping cheddar for mozzarella or swapping feta for goat cheese to play with flavors. I once did a spicy pepper jack and it was a hit.
• Spicy kick: Add a pinch of smoked paprika or some diced jalapeño for a zing that wakes up your taste buds.

How to Make Baked Egg Tortilla (Tortilla Quiche) Recipe

Step 1: Prep Your Ingredients with Love

Start by preheating your oven to 180°C (350°F). While that’s warming up, whisk the eggs until the whites and yolks are fully blended; this helps you get the fluffiest quiche texture. Chop the spinach, halve the cherry tomatoes and olives, slice the spring onions, and dice the red bell pepper. Having everything ready beforehand makes assembling a breeze, and trust me, you want to avoid last-minute scrambling.

Step 2: Layer the Tortilla and Fillings

Take your large flour tortilla and place it in a greased pie dish or ovenproof skillet—don’t worry if the edges overlap a bit. Scatter half of the spinach, tomatoes, olives, spring onions, and red bell pepper evenly over the tortilla, then sprinkle half of the cheddar and feta cheeses on top. This layering ensures every slice has a little bit of everything. Pour half of the whisked eggs over this layer and gently press down to saturate all the veggies and cheese.

Step 3: Repeat and Get Ready to Bake

Place the second tortilla on top and repeat the layering process: spinach, tomatoes, olives, veggies, cheeses, and then pour the remaining eggs over everything. The eggs should seep through the layers, binding all those delicious flavors together as it bakes. Sometimes I gently poke a few holes in the top tortilla to help the egg flow better inside.

Step 4: Bake Until Golden and Set

Pop your assembled tortilla quiche into the oven and bake for about 25-30 minutes. You’ll know it’s done when the top is golden brown and the egg mixture is fully set – give it a gentle shake, and it shouldn’t jiggle. That nice crust on the tortilla edges is such a treat! If you want extra crispiness, I like to finish it under the broiler for a minute or two, but watch closely to avoid burning.

How to Serve Baked Egg Tortilla (Tortilla Quiche) Recipe

Garnishes

I always sprinkle fresh chopped chives over the top—it adds a subtle oniony brightness that really wakes up the flavors. Sometimes I drizzle a little sour cream or a quick salsa verde for a tangy note. If you like heat, a few dashes of hot sauce on the side never hurts either.

Side Dishes

This recipe stands out on its own, but when I’m serving it for brunch, I love pairing it with a crisp green salad or some roasted potatoes with herbs. For a heartier meal, a side of fresh avocado slices or a bowl of fruit salad complements it perfectly.

Creative Ways to Present

For special occasions, I’ve used mini tortillas to create bite-sized quiche muffins—perfect for parties or brunches. You can also change up the shape by rolling the tortilla tightly with the filling and then baking it like a roulade. It makes for a beautiful presentation and fun way to serve slices.

Make Ahead and Storage

Storing Leftovers

After your Baked Egg Tortilla (Tortilla Quiche) Recipe cools, I store leftovers covered tightly in the fridge. It keeps really well for up to 3 days, which is great because it makes for an easy next-day breakfast or lunch. I also find wrapping individual slices in foil helps keep them moist when reheating.

Freezing

I’ve frozen this quiche a couple of times, and it works like a charm! Just slice before freezing and place the pieces in a single layer on a baking sheet, then transfer to a freezer bag. When you want it, thaw overnight in the fridge, then reheat. The texture stays surprisingly good — almost like fresh.

Reheating

My favorite way to reheat is in the oven at 160°C (320°F) for about 10-15 minutes to keep the tortilla edges crisp. Microwaving works if you’re in a hurry but can make the tortilla a little soggy, so I recommend popping it under the broiler for a minute after microwaving to revive some crunch.

FAQs

Final Thoughts

This Baked Egg Tortilla (Tortilla Quiche) Recipe has become a staple in my kitchen because it’s so easy and endlessly adaptable. If you’re someone who loves a warm, satisfying dish that feels a little special but doesn’t require fuss, this is totally your new go-to. Give it a try—you might just find yourself making it for everything from weeknight dinners to weekend brunches. Trust me, once you get the hang of it, it’s too good not to share with friends and family!

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