How do you store this healthy tortilla quiche?

Cover the quiche and store in the refrigerator for up to 3 days. Cut into portions and freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven or microwave.

Can I make the quiche with a wrap base in advance?

Yes, perfectly even. You can fully bake the quiche with a wrap base and reheat it later or take it cold with you.

Can I use other vegetables?

Certainly! Zucchini, mushrooms, broccoli, or leftover vegetables work very well in this.

How do I prevent the wrap base from getting soggy?

By first pre-baking the wrap and possibly briefly frying the vegetables so they release less moisture.

Is this quiche suitable for meal prep?

Absolutely. Slice into pieces and store separately, ideal for a quick lunch or dinner throughout the week.

Healthy Tortilla Quiche

Name: Healthy Tortilla Quiche
Cook time: 35 min
Total time: 35 min
Yield: 2P
Ingredients: 4 eggs; 200 g cottage cheese; 1 red bell pepper, diced; 100 g spinach; 1 large wrap; 150 g grated mozzarella; Pepper &amp; salt; 1 tsp dried rosemary

Favorites

35min

•

Easy

This quick and healthy tortilla quiche is a budget-friendly alternative to a classic quiche. Made with a wrap base, eggs, cottage cheese, spinach and bell pepper. Perfect for a healthy lunch or dinner! I make it myself often too, when I don't have much time but still want something nourishing on the table.

Ingredients

What do you need?

Quantity: 2P

4 eggs
200 g cottage cheese
1 red bell pepper, diced
100 g spinach
1 large wrap
150 g grated mozzarella
Pepper & salt
1 tsp dried rosemary

Make it veggie!

This recipe is already vegetarian. If you want to make it vegan, replace the eggs with a mixture of 200g silken tofu and 2 tbsp cornstarch (blend well), use plant-based cottage cheese and vegan mozzarella.

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Pre-baking the wrap Preheat the oven to 185°C. Press the wrap into a quiche dish so that it covers the bottom and sides. Fill with baking beads or dry beans and bake for 15 minutes for a crispy base. Remove the baking beads and set aside.

Making the filling Break the eggs into a bowl, add pepper, salt, and rosemary, and whisk. Mix in the cottage cheese.

Assembling & baking Pour the egg mixture into the pre-baked wrap. Sprinkle the bell pepper and spinach on top. Distribute the grated mozzarella over the top and add more rosemary if desired. Bake the quiche for 20-25 minutes at 185°C, until the cheese is golden brown and the egg is fully set.

Serving Cut into pieces and enjoy! This quiche is also perfect to take in a lunchbox.

Tips

For extra flavor, sauté the bell pepper and spinach briefly in the pan first.
Optionally add sun-dried tomatoes or feta for an extra twist.
Use whole wheat wraps for an even healthier version.
This quiche is also delicious cold in a lunchbox.
No quiche dish? A small oven dish works perfectly too.
Storage
In the refrigerator: up to 3 days in an airtight container.
In the freezer: up to 2 months, in portions. Thaw in the refrigerator.
Reheating: 10 minutes in the oven at 180°C or briefly in the microwave. It stays crispiest in the oven.