Tortilla Quiche Bake With Cottage Cheese
What really makes this Tortilla Quiche Bake stand out is the cottage cheese. It melts into the eggs as it bakes, adding creaminess without making the dish feel heavy.
Equipment
- 9-inch or similar baking dish
- Mixing Bowl (Large)
- Whisk or fork
- Cutting Board and Knife
- Measuring cups and spoons
- Oven Mitts
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup milk
- 1 cup shredded cheese cheddar, mozzarella, or a mix
- 1 cup chopped vegetables spinach, bell peppers, onions, or a mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or Italian seasoning
- 1 tablespoon olive oil or butter for greasing the baking dish
Instructions
Step 1: Prepare the baking dish and tortillas
- Lightly grease your baking dish with olive oil or butter, making sure you coat the bottom and sides well. This helps prevent sticking and gives a slightly golden edge to the bake.
- Cut or tear your tortillas so they can easily layer or fold into the dish. You don’t need perfect shapes—just pieces that will overlap and cover the base and sides a little.
- Pro tip: Don’t skip greasing the dish properly. It makes slicing and serving so much easier later.
Step 2: Whisk the egg mixture
- In a large mixing bowl, crack in the eggs and add the cottage cheese, milk, salt, pepper, garlic powder, and dried herbs.
- Whisk everything together until the mixture looks smooth and well combined. The cottage cheese should be evenly distributed, even if a few small curds remain—that’s what gives the bake its creamy texture.
- Pro tip: Whisk thoroughly here to avoid uneven texture. The smoother the mixture, the better the final bake holds together.
Step 3: Add vegetables and cheese
- Stir in your chopped vegetables and shredded cheese into the egg mixture. Make sure everything is evenly coated so every bite has a bit of flavor.
- If you’re using spinach, fold it in gently so it doesn’t clump together in one spot.
- Pro tip: If your vegetables are watery (like mushrooms or spinach), pat them dry first to avoid a soggy bake.
Step 4: Layer the tortillas and filling
- Place a layer of tortillas at the bottom of your baking dish, slightly overlapping if needed.
- Pour a portion of the egg mixture over the tortillas, then repeat layering until everything is used up. End with a final light layer of cheese on top for a golden finish.
- Pro tip: Press the layers down gently with a spoon so the egg mixture settles into all the gaps.
Step 5: Bake until set and golden
- Preheat your oven to 180°C (350°F) and bake for about 30–35 minutes, or until the center is set and the top looks lightly golden.
- You’ll know it’s ready when the middle no longer jiggles and a knife inserted comes out mostly clean.
- Pro tip: If the top starts browning too quickly, loosely cover it with foil while it finishes baking.
Step 6: Rest, slice, and serve
- Once out of the oven, let the Tortilla Quiche Bake rest for about 5–10 minutes. This helps it firm up and makes slicing much cleaner.
- Cut into squares or wedges and serve warm. The layers should hold together beautifully while still staying soft and creamy inside.
Notes
Nutritional Value (per serving, approx.):
- Calories: 220–280 kcal
- Protein: 14–18g
- Carbohydrates: 15–20g
- Fat: 10–14g
- Saturated Fat: 4–6g
- Fiber: 1–3g
- Sugar: 2–4g
- Sodium: 300–450mg
- Calcium: 15–20% DV