It turns out that 2021 may be the year of tortilla appreciation in my apartment. I’ve already shared this Viral Tortilla Hack (20+ Global Filling Ideas + Low-carb Options!) (including breakfast and dessert editions!). Now it’s time to appreciate a new way of enjoying this simple ingredient with this tomato egg breakfast tortilla quiche. This tortilla quiche combines a classic breakfast quiche with eggs in purgatory and a tortilla tart – for a wholesome, healthy, and filling dish but still lighter than a traditional breakfast quiche and its doughy crust. All you need for this tomato egg recipe is just a few ingredients and only minutes of prep time. Since the crust of this breakfast quiche is made up of a pre-prepared tortilla, all you need to do is add the ingredients and shove it in the oven. Plus, this is honestly super versatile – perfect for swapping out and experimenting with your perfect fillings. Best of all, this tortilla quiche is a great way to use up those tortillas you have sitting at the back of your fridge in desperate need of using or freezing (where they will likely be forgotten) as soon as possible to avoid them going to waste. I’ve already prepared smaller tortilla cups for several recipes here on the blog, including for this Smoky Eggplant Dip (Baba Ganoush) and Healthy Vegan Popcorn Falafel Cups and even a Healthy Veggie Burrito Bowl. Now, I’ve scaled things up a tad by making a ‘sharing size’ family breakfast quiche. For this particular tortilla tart, I made a filling inspired by shakshuka/eggs in purgatory and the recently “viral” baked feta and tomato pasta dish, using a combination of fresh, ripe tomatoes, tangy feta cheese, and eggs. Keep reading for all my tips, tricks, and suggestions.
The Ingredients
Tortilla: you’ll need one large tortilla, around 9-10″/22-25cm across. Tomatoes: I used cherry tomatoes (whole). However, you can use larger tomatoes chopped into smaller pieces, etc. Eggs: use two large eggs. Feta cheese: or your favorite cheese or combination of cheeses. Herbs & spices: salt, pepper, sumac (optional), or use your favorite spices, and fresh parsley. Oil: use any cooking oil – I use olive oil, which pairs well with the tomatoes and increases their health benefits. Avocado oil is another good option.
Recipe add-ins & Variations
Just like any breakfast quiche/tart, this recipe is super versatile. You can add in tons of different veggies, protein, etc. This tortilla quiche is the perfect way to use up all the leftover veggies you have in the fridge. Give them a quick saute (or don’t, if it’s not needed), and then chuck them in the tortilla crust along with the eggs and cheese, and you’re good to go. Here are just a few quick ways you can adapt this recipe:
For a thicker quiche filling: increase the number of eggs from 2 to 3-4 -scrambled with a little milk or cream. Add a little ricotta to the egg mixture for extra protein and volume. To add spice: add finely chopped jalapeno or some red pepper flakes. Veggie add-ins: spinach, kale, corn, peas, par-cooked broccoli/cauliflower, onion, zucchini, bell peppers, leek, etc. Protein add-ins: feel free to add finely diced pieces of your favorite protein: ham, bacon, etc.
The Step By Step Instructions
First, prepare the tomatoes by placing them in a small baking tray with salt, pepper, sumac (optional), and a little oil. Bake in the oven at 400ºF/200ºC for 10 mins. Once ready, remove the tomatoes from the oven and reduce the temperature to 350ºF/180ºC. You can optionally peel the tomatoes after baking for softer pieces in the tortilla quiche. Meanwhile, as the tomatoes bake, finely chop the parsley and chili. Place the tortilla in a parchment-lined oven-safe round tart pan (around 8-inches wide). Break the eggs directly into the tortilla, then add the baked tomatoes, parsley, feta, chili, and spices of choice (I used a little more sumac). Bake in the oven at 350ºF/180ºC for 10 minutes (for slightly runny eggs) – or up to 13-15 minutes for set eggs. The eggs will look runnier than they are because of the oils and juices from the baked tomatoes too. Once baked, allow the tortilla quiche to rest for ten minutes before slicing and serving. I’d aim to eat this within the same day, if possible. Unless you plan to scramble the eggs into a thicker quiche filling (method in notes above), the leftovers can be covered and refrigerated for between 2-3 days.
How To Serve
You can enjoy this egg and tomato breakfast quiche alone or as part of a larger brunch or lunch spread. I often enjoy it with salsa – like this pico de gallo. If I’m eating it as a healthy lunch, then I’ll pair it with a salad – like this Massaged Kale Salad with Lemon, Healthy New Potato Salad With Green Beans, Easy Potato Salad With Egg (Mashed Potato Salad), etc.
Recipe Notes
If you can’t find any extra-large tortillas, you can use multiple smaller ones to overlap (4-5). Place on at the bottom in the center of the pan, then overlap the remaining four wraps to provide the rest of the quiche crust. For a crispier crust, lightly spray the tortilla’s exposed crust with a little oil or brush with oil/melted butter. This will help it crisp up in the oven. To adapt into mini breakfast egg cups: Use small tortillas and cut them into even smaller circles around 4-inches/10cm across. You can use one egg per quiche (not scrambled) or scramble mixture, combining it with the veggies you want to include and then evenly distributing that among the tortilla cups. The leftover tortilla scraps can be chopped and baked in the oven till crispy to use as chips for dips. Bake for around 10-15 minutes at 350ºF/175ºC. Optionally, sprinkle a little cheese on the tomato and eggs mixture in the last 2 minutes of the baking time and broil.
Related Egg and Breakfast Recipes
7+ Healthy Breakfast Quesadillas (Viral Tortilla Hack for Breakfast Wraps)How To Make A Veggie Omelette (with tips)Sweet Potato Breakfast Hash (Vegetarian Hash)How To Boil Eggs Perfectly (Soft, Medium, Hard)
If you try this tomato and egg breakfast tortilla quiche recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
