This tortilla quiche is a fun fusion of French and Mexican-inspired flavors, using a flour tortilla in place of traditional pastry for a lighter, easier crust. The filling combines eggs, sour cream, colorful vegetables, and cheese for a creamy, satisfying texture with just a little heat from the chili flakes.
It’s also a great recipe for busy days, since there’s no pastry to prepare or roll out. Serve it warm for brunch or lunch, pair it with a fresh salad for a simple dinner, or let it cool slightly and slice it into wedges for an easy snack or appetizer.
Elena-Greta Apostol
French technique meets Mexican-inspired flavors in this delicious tortilla quiche. Made with a flour tortilla crust, colorful vegetables, a creamy egg filling, and plenty of cheese, it’s quick, easy, and perfect for brunch, lunch, or a light dinner.
- 1 large flour tortilla
- 2 eggs
- 150 ml sour cream
- 150 g frozen Mexican-style mixed vegetables , thawed and well drained
- 150 g Sofia cheese diced (Feta cheese works also well)
- salt to taste
- black pepper to taste
- chili flakes to taste
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Preheat the oven to 170°C (340°F).
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Place the tortilla in a small round baking dish or ovenproof pan, about 20 cm (8 inches) in diameter. Gently press it into the base and up the sides to form a crust.
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Thaw the frozen vegetables and drain them well to remove any excess moisture. Spread them evenly over the tortilla.
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Scatter the diced cheese over the vegetables.
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In a bowl, whisk together the eggs, sour cream, salt, black pepper, and chili flakes until smooth.
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Pour the egg mixture evenly over the vegetables and cheese. Gently tilt the pan if needed to distribute the filling evenly. Sprinkle a little extra cheese over the top, if desired.
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Bake for 35–45 minutes, or until the filling is set and the top is lightly golden. The center may still have a very slight wobble when removed from the oven.
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Let the quiche rest for about 10 minutes before slicing and serving.
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Enjoy!
