Crispy, cheesy and loaded with fresh flavor! Perfect for weekend brunch or a make-ahead breakfast or lunch you can grab during the week.
You’ll need:
- 2 Large Tortilla Wraps
- 6 Eggs
- 200g Cottage Cheese
- 200g Cherry Tomatoes
- 20g Fresh Basil, chopped
- 80g Mozzarella
-
40g Pesto (optional)
Method
- Preheat oven to 180°C (350°F).
- Place the tortilla wraps in a cake tin or pie dish, overlapping them so they cover the base and sides, pressing them down gently to form a crust.
- In a mixing bowl, whisk together the eggs and cottage cheese until smooth.
- Slice the cherry tomatoes into quarters and roughly chop the fresh basil.
- Add the tomatoes, basil, half the mozzarella, and pesto (if using) to the egg mixture. Stir to combine.
- Pour into the tortilla crust, spreading it evenly.
- Sprinkle over the remaining mozzarella.
- Bake for 30-35 minutes, or until set in the middle and golden on top.
-
Let it cool slightly before slicing. Serve warm or at room temperature.
💡 Take it to work – Pair a slice of this tortilla quiche with a refreshing @smul.lifestyle Gut Soda and a protein bar for the perfect balanced lunch. You’ll get a hit of protein, probiotics, and slow-release energy to keep you feeling full and focused all afternoon.