Yield: 1 (9-inch) quiche (serves 6)
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Intensity: Easy
Ingredients
For the Tortilla Crust:
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1 (10-inch) large burrito-size flour tortilla (or gluten-free alternative)
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Cooking spray or 1 tablespoon melted butter
For the Quiche Filling:
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6 large eggs
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1/2 cup whole milk or heavy cream (for a richer texture)
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1 cup shredded cheese (a blend of cheddar and mozzarella works wonderfully), divided
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1 cup diced cooked ham, bacon, or sausage (optional)
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1/3 cup diced onion
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1/2 cup diced bell pepper (any color)
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1 cup fresh spinach, roughly chopped
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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Salt and freshly ground black pepper to taste
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Fresh chives or parsley for garnish (optional)
Equipment
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9-inch pie dish or springform pan
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Large mixing bowl
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Whisk
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Skillet
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Measuring cups and spoons
Instructions
Step 1: Prepare the Tortilla Crust
Preheat your oven to 375°F (190°C). Take the large tortilla and gently press it into your 9-inch pie dish. The edges will naturally fold and ruffle, creating a beautiful, rustic crust. Lightly spray the tortilla with cooking spray or brush with melted butter. This step is crucial for achieving a golden, crispy crust instead of a soft, chewy one. Pre-bake the crust for 5 minutes to help it firm up.
Step 2: Sauté the Vegetables
While the crust is pre-baking, heat a skillet over medium heat. Add a tiny drizzle of oil and sauté the diced onion and bell pepper until they begin to soften, about 4-5 minutes. Add the fresh spinach and cook for another minute until just wilted. Remove from heat and let cool slightly. This process removes excess moisture from the veggies, preventing a soggy quiche.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, whisk the eggs and milk (or cream) together until they are completely uniform and slightly frothy. This incorporates air, leading to a fluffier quiche. Season the mixture with garlic powder, smoked paprika, salt, and pepper.
Step 4: Assemble the Quiche
Remove the pre-baked tortilla crust from the oven. Sprinkle half of your shredded cheese (1/2 cup) directly onto the bottom of the crust. This creates a protective layer that further prevents sogginess. Evenly distribute the sautéed vegetables and your protein of choice (diced ham, etc.) over the cheese. Slowly pour the egg mixture over the fillings. Finally, top with the remaining 1/2 cup of cheese.
Step 5: Bake to Perfection
Carefully place the assembled quiche in the preheated oven. Bake for 35-40 minutes, or until the center is fully set, the edges are puffed, and the top is a beautiful golden brown. A knife inserted into the center should come out clean.
Step 6: Cool and Serve
Allow the quiche to cool in the pan for at least 10-15 minutes before slicing. This resting period allows the custard to set fully, making for clean slices. Garnish with fresh chives or parsley if desired. Serve warm and enjoy the satisfying crunch of the tortilla crust!
Notes & Customizations
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Crust Variations: For a deeper dish, use a springform pan. You can also use a gluten-free tortilla or a whole-wheat tortilla with great results.
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Dairy-Free Option: Substitute the milk with unsweetened almond or oat milk and use a dairy-free cheese alternative.
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Vegetable Swap: Feel free to get creative! Sliced mushrooms, sun-dried tomatoes, broccoli florets, or asparagus would all be delicious additions. Just remember to sauté watery vegetables first.
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Make-Ahead & Storage: This quiche is perfect for meal prep. Let it cool completely, then cover and refrigerate for up to 3 days. Reheat slices in the oven or toaster oven to maintain the crust’s crispiness. You can also freeze the baked and cooled quiche for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Disclaimer: The following nutrition information is an estimate provided by an online calculator. It will vary based on the specific ingredients you use, especially the type of tortilla, cheese, and protein.
Serving Size: 1 slice (1/6 of quiche)
Calories: 285
Total Fat: 18g (23%)
Saturated Fat: 7g (35%)
Cholesterol: 215mg (72%)
Sodium: 580mg (25%)
Total Carbohydrates: 12g (4%)
Dietary Fiber: 1g (4%)
Sugars: 2g
Protein: 18g
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