Tortilla Quiche
Published Nov 10, 2026
Make tortilla quiche with eggs, Greek yogurt, cheese, and your choice of cooked fillings. Mix it right in the pie dish, with no pastry crust to prep.
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With this tortilla quiche, I use a flour tortilla instead of a pastry crust and mix the filling right in the pie dish. No dough to roll out and no extra mixing bowl to wash! The eggs and Greek yogurt don’t have to be completely smooth, either. I like keeping this one simple.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Tortilla Quiche recipe.
The biggest thing I learned while testing was when to take it out of the oven. My first tortilla quiche baked for 30 minutes and was overcooked. Cutting that back to 25–28 minutes worked really well. Look for a center that’s just set and no longer jiggly, rather than leaving it in for extra browning. If you’re looking for a pastry-crust version, try my quiche recipe.
Happy Cooking!
– Yumna
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Tortilla Quiche Ingredients
- Flour tortilla: Use a large, 10-inch flour tortilla so it comes up the sides of a 9-inch pie dish. A smaller tortilla won’t give you the same coverage around the filling.
- Eggs and Greek yogurt: Use plain Greek yogurt, not sweetened or flavored yogurt. A few small streaks of yogurt are fine when you’re mixing everything in the dish. You don’t need to keep whisking until they disappear.
- Cheese: Choose a cheese that shreds and melts well, like cheddar, mozzarella, or Monterey Jack.
- Cooked fillings: Use cooked vegetables or another cooked filling, and drain off any extra liquid before adding it. Squeeze cooked spinach well and cook mushrooms until the moisture in the pan has evaporated. Keep the total to 1 cup.
- Fresh herbs: Parsley, dill, or chives are options here. Chop them before folding them into the filling so they’re spread throughout.
How to Make Tortilla Quiche
These step-by-step photos walk you through how to make Tortilla Quiche. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Tortilla Quiche below
1. Press Tortilla Into Dish
Fit the tortilla into the greased pie dish, gently pressing it against the bottom and sides. Crack 6 eggs on top.
2. Add the Filling
Add the yogurt and seasonings.
3. Whisk the Filling
Whisk the eggs, yogurt, and seasonings right on top of the tortilla.
4. Mix in the Add-ins
Add in the cheese, cooked fillings, and herbs and fold together. A few small yogurt streaks are okay.
3. Add the Finishing Touch
Sprinkle a little extra cheese on top and then bake.
4. Bake Until Just Set
Look for a center that’s no longer jiggly and golden tortilla edges. Let the quiche rest before cutting it into slices.
Full Tortilla Quiche Recipe
Tortilla Quiche Recipe
Ingredients
- Cooking spray
- 1 large 10-inch flour tortilla
- 6 eggs
- ½ cup plain Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese of choice
- 1 cup cooked fillings of choice
- 2 tablespoons chopped fresh herbs of choice
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray. Place the tortilla in the dish and press down.
- Place the eggs, Greek yogurt, salt, and black pepper on top of the tortilla and whisk until well combined. Fold in the cheese, cooked fillings, and fresh herbs. You can also do this step in a separate bowl.
- Bake for 25-28 minutes, or until the eggs are just set in the center and the tortilla edges are golden brown.
- Let cool for 10 minutes before slicing and serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Spinach and mushroom: Use ½ cup cooked, well-squeezed spinach and ½ cup cooked mushrooms, with 1 cup shredded mozzarella and 2 tablespoons chopped parsley.
- Broccoli cheddar: Use 1 cup cooked, finely chopped broccoli, 1 cup shredded cheddar, and 2 tablespoons chopped chives.
- Pepper and onion: Use ½ cup cooked diced bell pepper and ½ cup cooked diced onion, with 1 cup shredded Monterey Jack and 2 tablespoons chopped parsley.
Recipe Tips
- Watch the center, not just the tortilla edges. Start checking at 25 minutes. I overcooked my first test at 30 minutes, so I aim for the point when the middle is just set and no longer jiggly.
- Don’t chase a completely smooth mixture in the dish. I found that the eggs and yogurt don’t need to be fully blended for this to turn out well. Whisk gently so you don’t tear the tortilla underneath.
- Use a bowl if you want a more even mixture. Whisk the eggs, yogurt, and seasonings separately, then fold in the cheese, cooked fillings, and herbs before pouring everything into the dish. It’s an extra dish to wash, but it gives you more room to mix.
- Give it time to settle before slicing. That rest helps the filling firm up so the slices hold together when you lift them out.
Troubleshooting
It may have baked too long. My first test at 30 minutes was overcooked, while 25–28 minutes worked well. Check the center as you get close to that window and take it out once it’s just set, rather than waiting for the whole top to brown. Overcooked eggs tighten up and can turn rubbery.
Cooked vegetables can still carry quite a bit of water, especially spinach and mushrooms. Drain the fillings well before mixing them in. Overcooked eggs can also release liquid, so use the just-set center as your doneness cue.
