Greek Inspired Tortilla Quiche

This delicious recipe combines the convenience of a tortilla crust with the rich flavors of Greek cuisine, high protein, and the health benefits of microgreens. Quiche is a quick, easy, and delicious meal option for home, gifting, or taking on an impromptu picnic! It’s just as easy to make two at once, so pop one in for you, and one to share…

The recipe was inspired by a jar of olives from Costco.

These olives have lots of flavor that just begs to be combined with cheese and eggs, sandwiches, salads, and pasta. If you cannot find these (and they are worth the hunt), use the most flavorful seasoned olives you can find.

This is a good recipe to use your microgreen extras in, including those you may have frozen. I used pea and broccoli, but radish, Super Booster, alfalfa, and other substantial microgreens will also work well.

Greek Inspired Tortilla Quiche

A beautiful blending of Greek seasoned olives and feta, and the protein-rich goodness of eggs and cottage cheese.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Brunch, Main Course

Servings 4

Ingredients

  

• 1 large tortilla
• 4 large eggs
• 1/3 cup cottage cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 1/2 cup mozzerella cheese
• 1/4 cup feta cheese
• 1 cup chopped microgreens
• 5 Greek Olives sliced
• 2 tbsp sweet pepper drops, or chopped bell pepper
• 1/4 cup mini-tomatoes, halved

Instructions

 

• Preheat the oven to 395F
• Spray a pie plate lightly with oil.
• Place a large tortilla in the pie plate
• Break the eggs directly into the tortilla and beat them with a fork until smooth.
• Add the cottage cheese, herbs, salt and pepper, and mix well until well combined.
• Add the microgreens and mozzarella. Stir well until completely mixed in.
• Spread the olives, peppers, and tomatoes over the egg mixture, and then finish with the feta cheese.
• Bake uncovered in the middle of the oven for 25 minutes or until the middle is set. Remove from oven and allow to cool for a few minutes before lifting the quiche out of the pie pan onto a cutting board or plate.
• Serve immediately, or eat warm or cold. Refrigerate leftovers.

Notes

• Cottage Cheese: full fat or reduced fat will work equally well in this recipe
• Pepper drops: we use the pepper drops that come in the Greek Olive jar. If you do not have them available, use chopped red bell pepper instead.
• We also use the seasoned feta cheese from the jar, supplemented with fresh feta.
• If doubling the recipe to make 2 quiche, add 5-10 minutes of baking time, or until the middle of each is firm.

Keyword Dinner, Eggs, microgreen recipe, protein

Have you made this quiche? Please leave a comment, below!