A tortilla quiche bake is a vegetarian dish made with eggs, spinach, and feta cheese. It's ready in under 1 hour, making it a perfect healthy option for weeknight dinners.
I jumped on the tortilla quiche bandwagon when I first saw it on Instagram.
I thought it was brilliant, especially since I am not the biggest fan of pie crust, and swapping one for the other was right up my alley!
Using a tortilla for quiche means you get less crust than with a regular pie crust, which I like because it leaves more room for the filling, and that's the best part!
I've made quiche often over the years because it's an easy dinner to pull together without much effort. As long as you have eggs, cheese, cream, or milk, you're good to go.
This spinach and feta quiche is one of my favorites. It reminds me of spanakopita, the classic Greek pie.
Nowadays, I always use a flour tortilla to form the crispy crust of any quiche I make, and the possibilities are endless.
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Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Spinach: Substitute fresh spinach with frozen spinach. Normally, frozen spinach is sold in a bag as portioned nuggets. Make sure to thaw and squeeze out all the excess liquid. One nugget is roughly equivalent to 1 cup packed fresh spinach.
Nutmeg: Nutmeg and cheese are a great match. I added a pinch to the spinach and ricotta filling for my Florentine lasagna. Just a tiny bit adds a subtle flavor. You don't have to use it, but I think it's worth trying.
Feta cheese: I like the softer, creamier texture of full-fat feta, though you can use light feta if you prefer.
How to Make a Tortilla Quiche with Spinach & Feta Cheese
Heat Oven
Place the oven rack in the lower third of the oven and heat to 350 degrees Fahrenheit.
Grease Pie Plate
Lightly grease a 9-inch pie plate with olive oil. Press the tortilla into the dish and gently shape it up the sides of the plate to form your crust.
Cook Spinach
Place the spinach and ¼ cup of water in a large bowl. Cover loosely with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute, then stir and microwave for another minute. Let it cool.
Chop Spinach
Once the spinach has cooled, squeeze out as much liquid as you can, then roughly chop it.
Make the Filling
Whisk the eggs in a large bowl. Add the cooked spinach, feta, cream, spices, and mix until combined.
Bake
Pour the egg mixture into the pie plate and bake for 35 to 40 minutes.
Bake until the center is set and starts to puff, and the edges are golden brown.
Serve
Let the quiche rest for 10 minutes before slicing. Serve with my spinach and arugula salad or my easy Mediterranean quinoa salad. Enjoy.
Tips & Tricks
- The quiche will take between 35 and 40 minutes to cook. Keep an eye on it, and when the center domes and the tortilla is golden, it is cooked.
Serving Suggestions
Serve with my spinach and arugula salad, easy Mediterranean quinoa salad, or my quinoa salad with arugula.
Make Ahead & Storage
⭐️ Make Ahead
You can make the quiche ahead and reheat it in the microwave. It's also tasty cold-I actually like it best that way.
⭐️ How to Store
🧊 In the refrigerator: Let leftovers cool, then store them in an airtight container for up to three days.
FAQ
Yes. Simply add the quiche filling to the frozen pie crust, and bake in the middle of the oven for roughly 45 minutes.
Yes.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Tortilla Quiche Bake with Spinach and Feta
Equipment
- 9-inch glass pie plate
- measuring cups and spoons
- large bowl
- whisk
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 (10-inch) flour tortilla
- 5 cups loosely packed fresh baby spinach, (5 ounces or 142 grams)
- 5 large eggs
- 1 cup crumbled feta cheese
- ⅓ cup light cream, if you're in Canada, use 15% cooking cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon grated nutmeg
Instructions
- Heat Oven: Place the oven rack in the lower third of the oven and heat to 350 degrees Fahrenheit.
- Grease Pie Plate: Lightly grease a 9-inch pie plate with olive oil. Press the tortilla into the dish and gently shape it up the sides of the plate to form your crust.1 teaspoon extra-virgin olive oil, 1 (10-inch) flour tortilla
- Cook Spinach: Place the spinach and ¼ cup of water in a large bowl. Cover loosely with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute, then stir and microwave for another minute. Let it cool.5 cups loosely packed fresh baby spinach
- Chop Spinach: Once the spinach has cooled, squeeze out as much liquid as you can, then roughly chop it.
- Make the Filling: Whisk the eggs in a large bowl. Add the cooked spinach, feta, cream, spices, and mix until combined.5 large eggs, 1 cup crumbled feta cheese, ⅓ cup light cream, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon grated nutmeg
- Bake: Pour the egg mixture into the pie plate and bake for 35 to 40 minutes. Bake until the center is set and starts to puff, and the edges are golden brown.
- Serve: Let the quiche rest for 10 minutes before slicing. Serve with my spinach and arugula salad or my easy Mediterranean quinoa salad. Enjoy.
Nutrition
I'm Donna, a home cook living near Montréal, Canada. I have decades of experience puttering in the kitchen, a love of cookbooks, and an unreasonable number of enameled pots. Keep it simple, learn as you go, and enjoy every bite!
Francois says
Delicious, we eat this on a regular basis.
Cindy says
This looks delicious and only 3 carbs per serving. Thank you for a low carb recipe. I can't wait to try this!
Donna Poirier says
Let me know if you try it and how it goes 😊
Donna Poirier says
If you enjoy my recipe for one pan orzo with spinach and feta, you'll love this recipe too. I hope you love it.