Tortilla Quiche with Cottage Cheese (High Protein)
Ingredients
- 1/4 cup cottage cheese
- 2 eggs
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 3 pinches salt
- dash pepper
- 1 soft taco-size corn tortilla (or flour)
- 1/4 cup tomato (diced)
- 1 cup baby spinach (chopped)
- 1/4 cup Breakfast Ground Turkey (see recipe)
- 2 ounces cheddar cheese (shredded)
Instructions
- Preheat your oven to 350°F. In a small blender or food processor, add 1/4 cup cottage cheese, 2 eggs, 1/4 teaspoon paprika, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 3 pinches salt, and a dash of pepper. Blend just until the cottage cheese curds are completely smooth and the mixture is creamy.
- Spray a 6-inch round baking dish or cake pan with non-stick cooking spray. Press 1 soft taco-sized tortilla into the pan, making sure it comes up the sides about 1 inch to create your crust.
- Spread 1 cup chopped baby spinach, 1/4 cup diced tomatoes, and 1/4 cup cooked ground turkey evenly over the tortilla. Pour the blended egg mixture over the top, making sure it reaches all the corners. Sprinkle 2 ounces shredded cheddar cheese evenly over the surface.
- Bake on the middle rack for 20 minutes. Move to the top rack for an additional 5 minutes or until the cheese is lightly golden and the center is set. The quiche will puff up during baking but will settle as it cools. Let cool for 2-3 minutes before removing from the pan.
Video
Notes
Blend the cottage cheese completely: I used to stop blending too early and always noticed bits of curd in the baked quiche. Blending until it is fully smooth makes the filling creamy and consistent every time.
Press the tortilla firmly into the pan: If the tortilla is loose or folded, it bakes unevenly. I take an extra few seconds to press it flat against the bottom and sides so it holds its shape.
Remove moisture from vegetables: I learned this the hard way. Tomatoes and spinach release water as they bake, so pressing out the moisture first keeps the filling from turning watery.
Use fully cooked meat only: I tested this with raw meat once and the tortilla softened right away. Cooking the meat first keeps the crust crisp and the texture much better.
Watch the center, not just the cheese: The cheese can look done before the middle is set. I check that the center no longer jiggles before pulling it from the oven.
Let it rest before removing: If I try to lift it out right away, the tortilla can tear. Letting it rest for a few minutes helps everything set and come out cleanly.
Did you make this recipe?Please let me know in the comments below how it turned out :)