Tortilla Quiche with Spinach and Tomato
High-protein tortilla quiche made with eggs, cottage cheese, spinach, and tomato. An easy, macro-friendly breakfast or brunch recipe ready in under 30 minutes.
Servings: 2 servings
Ingredients
- 1 large flour tortilla Great Value brand – 4P / 34C / 6F
- 3 large eggs
- ½ cup low-fat cottage cheese 110g
- ½ large steak tomato diced (100g)
- 1 cup fresh spinach chopped (50g)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese 56g
Instructions
- Preheat oven to 350°F.
- Lightly press the tortilla into the bottom and up the sides of a pie dish, forming the crust.
- In a mixing bowl, whisk together the eggs and cottage cheese until mostly smooth.
- Stir in the diced tomato, spinach, salt, and pepper.
- Pour the mixture into the tortilla crust.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 25–30 minutes, or until the center is set and no longer jiggly.
- Let cool slightly before slicing and serving.
Notes
- Blend the cottage cheese if you prefer a completely smooth, custard-like texture.
- If your tomatoes are extra juicy, lightly blot them with a paper towel to prevent excess moisture.
- For crispier edges, place the pie dish on the lower oven rack during the last 5 minutes of baking.
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Tortilla Quiche with Spinach and Tomato.”
Nutrition
Serving: 0.5quiche | Calories: 343kcal | Carbohydrates: 21.4g | Protein: 25g | Fat: 17.9g | Fiber: 1.5g