Quick Tortilla Quiche

5 from 2 votes

Somewhere between an omelette, a frittata and a quiche, this is a variable, filling and speedy midweek dinner for 2 (though it can easily be scaled up, see notes). Cooking it with combi steam makes the filling set really fast, so dinner gets prepped, cooked, and onto the table in less than half an hour.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Western

Keyword: frittata, omelette, steam oven quiche

Servings:

Calories: 375kcal

Ingredients

1 flour tortilla or wrap/flatbread, jumbo sized (it needs to be about 10 inches/25cm diameter)
3 eggs large
1/2 tsp table salt
1/2 tsp ground black pepper
1/2 cup cottage cheese or ricotta
2 cups spinach leaves washed and dried
3 mushrooms sliced thinly
10 cherry tomatoes halved or quartered if large
2/3 cup grated cheese cheddar or mozzarella

US Customary - Metric

Instructions

Preheat your oven to Combi Steam, 350°F/180°C, 50% (med) humidity. Lightly grease the inside of an 8 inch (20cm) pie dish and lightly press the tortilla down into the base of the dish.
1 flour tortilla
Crack the eggs directly into the tortilla-lined dish, and season generously with salt and pepper. Whisk to break the eggs up a little with a fork, then add the cottage cheese and whisk to combine everything well.
3 eggs, 1/2 tsp table salt, 1/2 tsp ground black pepper, 1/2 cup cottage cheese
Pile the spinach leaves into the dish, pressing them down gently so they start to sink into the egg mixture a little. Scatter the mushroom slices and cherry tomatoes over the top; it's going to look very full but the spinach will cook down a lot in the oven.
2 cups spinach leaves, 3 mushrooms, 10 cherry tomatoes
Scatter the cheese over the top of the dish and put it into the oven. Cook until it's puffed and golden, about 20 minutes.
2/3 cup grated cheese
Allow the quiche to sit for a couple of minutes, then cut into wedges for serving.

Notes

You can easily scale this up or down - if you have individual Texas muffin pans you can make single serves by using smaller tortillas and halving the given filling amounts between two pans. If you do this, I'd recommend whisking the eggs and cottage cheese separately and pouring them into the pan, rather than mixing in situ. To make more, I'd use two pie dishes rather than adding more filling to the first dish (which will take much longer to cook through).
Vary your inclusions however you like; anything you'd put into an omelette or frittata will work well! Think leftover roasted vegetables or meats, bacon, ham, sausage, different cheeses and leafy greens. You could make this almost every week and never make the same version twice.
I have not tried this with gluten free tortillas, but if you have access to some that are nice and soft, and won't crack when you put them into your pie dish, I think it would work really well as a GF dinner.

Nutrition