If you love a quiche but hate dealing with the pie dough crust, this Broccoli Cheddar Quiche with Tortilla Crust recipe is for you! The white tortillas are overlapped to make a delicious crust that bakes up perfectly to hold the broccoli and cheddar filling.
What's in this Recipe?
White Flour Tortillas- White tortillas hold up better than most other tortillas. I did try to use low fat, or keto wraps but they did not keep the texture that the white tortillas have. If you did want to use other tortillas besides white tortillas, I might suggest baking them first to get them a little more crisp.
Broccoli- In this recipe I am using fresh broccoli. If you have frozen broccoli on hand feel free to use that. I would defrost the frozen broccoli and drain as much of the water out as you can.
Cheddar- Shredding your own cheddar off the block gets the best results. Using pre-shredded is ok as well if that is all you have. I think that shredding your own cheddar gets the cheese to melt the best and it's the most delicious! My family always has some on hand that we keep for snacking and for entertaining.
How Do You Make This Recipe?
You'll need a pie plate for this recipe. Spray the pie plate with cooking spray and then arrange the tortillas on the pie plate. You will have overlap and feel free to cut the tortillas if that works the best. Just make sure the bottom and the sides are all covered with tortillas. Set that aside.
In a small pot, bring water to a boil. Chop the fresh broccoli into little pieces and blanch them for one minute. Take the broccoli out of the pot and place it in a dish to cool.
Shred the cheddar and set that aside.
Crack the six eggs into a bowl and whisk them very well. Add the milk and half the cheddar.
Add the cooked and drained broccoli to the pie dish lined with tortillas. Top with the egg and cheddar mixture. Add more cheddar on top of the quiche.
Carefully place the quiche in a 400 degree oven for 45 minutes. If the tortilla edges start to get a little too brown, cover the quiche with aluminum foil. The quiche is done when the eggs set and do not jiggle anymore. Allow the quiche to cool for 10 minutes before cutting into it.
Questions about this Recipe?
Sure! You can make this a day ahead and leave it in the refrigerator. When you are ready to serve it, place it in the oven at 350 degrees and reheat it for 20 minutes. You can also freeze this completely cooked. Take it out a day before you are ready to use it and reheat it in the oven at 350 degrees for 20 minutes.
Sure! You can make a southwestern version and instead of broccoli and cheddar add ham, peppers, onions, and cheddar. Or a spinach version with feta and spinach. Any quiche recipe you can find can be made with this crust.
Sure! If you wanted to make this dairy free you can take out the cheddar or use your favorite non dairy cheese.
Other Recipes to Try!
Did you give this Broccoli Cheddar Quiche with Tortilla Crust a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know (@Lynnswayoflife) !
- Spring Pea Risotto
- Easy Sheet Pan Chicken Fajitas
- Instant Pot Chicken Pesto Pasta
- Gnocchi with Cherry Tomato Sauce
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Broccoli Cheddar Quiche with Tortilla Crust
Ingredients
- 5 Small Flour Tortillas Fajita Style
- 1 Cup Cooked broccoli Finely Chopped
- 6 Large Eggs
- ¾ Cup Milk Skim, 2%, or whole
- 1 teaspoon Granulated Garlic
- 1 Cup Shredded cheddar White or Yellow
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Spray a pie dish with cooking spray and line the 5 flour tortillas in the pie dish. Set aside.
- Bring a small pot of water to a boil, add the chopped broccoli and cook for one minute. Take the broccoli out of the water and place in a bowl. Set aside.
- In a bowl, crack the eggs and whisk until fully combined. Add the milk and spices. Whisk thoroughly to combine.
- Add half the shredded cheddar to the egg mixture. Whisk well.
- Add the broccoli to the pie dish that is lined with the tortillas. Top with the egg mixture. Top with the rest of the shredded cheddar.
- Bake the quiche for 40-45 minutes until the pie is set and the middle is no longer jiggling. If the tortilla crust gets too brown, cover with aluminum foil to prevent browning. Allow the quiche to cool for about 30 minutes before cutting into it.
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