Tortilla Quiche
Emma Walsh
@emmawalshbakes
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Difficulty
Easy
Let's cook
Line the tin
Press the tortillas into a greased 9-inch pie dish, overlapping to cover the base and sides. Snip and patch any gaps.
Blind-bake the tortilla
Bake the empty tortilla shell at 375°F (190°C) for 8 minutes until it firms up and starts to colour.
💡This stops the tortilla going soggy under the custard. It is a two-minute step that matters.
Dry the fillings
Squeeze every drop of water out of the wilted spinach. Wet fillings are the reason quiches turn watery.
Mix the custard
Whisk the eggs, milk, cream, salt, pepper, and a scrape of nutmeg until fully uniform.
Layer and bake
Scatter the fillings and cheese into the shell, pour the custard over, and bake 30 minutes until puffed and just set with a slight wobble at the centre.
Rest
Rest 10 minutes before slicing — it firms up and cuts far more cleanly.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
Pull it while the very centre still wobbles; residual heat finishes the custard and an overbaked quiche goes rubbery and weeps. Keeps 3 days and reheats well at 325°F.
- •Vegetarian: Roasted peppers, mushrooms, or caramelised onion in place of the bacon.
- •Crustless: Skip the tortillas entirely and bake in a greased dish.
- •Muffin tin: Cut tortilla rounds and make individual quiches, 20 minutes.
Nutrition & Safety
Calories
362kcal
Protein
19g
Carbs
22g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains gluten, egg and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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