This tomato egg breakfast tortilla quiche combines eggs, baked tomatoes, chili, feta, and parsley within a tortilla crust, for a healthy, wholesome breakfast quiche/tart! Best of all, this recipe requires just a few minutes of hands-on prep and is ready in under 30 minutes!
Prepare the tomatoes by placing them in a small baking tray with salt, pepper, sumac (optional), and a little oil.
Bake in the over at 400ºF/200ºC for 10 mins.
Once ready, remove the tomatoes from the oven and reduce the temperature to 350ºF/180ºC. You can optionally peel the tomatoes after baking for softer pieces in the tortilla quiche.
Meanwhile, as the tomatoes bake, finely chop the parsley and chili.
Place the tortilla in a parchment-lined oven-safe round tart pan (around 8-inches wide).
Break the eggs directly into the tortilla, then add the baked eggs, parsley, feta, chili, and spices of choice (I used a little more sumac).
Bake in the oven at 350ºF/180ºC for 10 minutes (for slightly runny eggs) - or up to 13-15 minutes for set eggs.The eggs will look runnier than they are because of the oils and juices from the baked tomatoes too.
Once baked, allow the tortilla quiche to rest for ten minutes before slicing and serving.
I'd aim to eat this within the same day, if possible. Unless you plan to scramble the eggs into a thicker quiche filling (method in notes above), the leftovers can be covered and refrigerated for between 2-3 days.
If you can't find any extra-large tortillas, you can use multiple smaller ones to overlap (4-5). Place on at the bottom in the center of the pan, then overlap the remaining four wraps to provide the rest of the quiche crust.
For a crispier crust, lightly spray the tortillas exposed crush with a little oil or brush with oil/melted butter. This will help it crisp up in the oven.
To adapt into mini breakfast egg cups: Use small tortillas and cut them into even smaller circles around 4-inches across. You can use one egg per quiche (not scrambled) or scramble mixture, combining it with the veggies you want to include and then evenly distributing that among the tortilla cups. The leftover tortilla scraps can be chopped and baked in the oven till crispy to use as chips for dips. Bake for around 10-15 minutes at 350ºF/175ºC.
Optionally, sprinkle a little cheese on the tomato and eggs mixture in the last 2 minutes of the baking time and broil.
Recipe add-ins & Variations:Just like any breakfast quiche/tart, this recipe is super versatile. You can add in tons of different veggies, protein, etc. This tortilla quiche is the perfect way to use up all the leftover veggies you have in the fridge.Give them a quick saute (or don't, if it's not needed), and then chuck them in the tortilla crust along with the eggs and cheese, and you're good to go.Here are just a few quick ways you can adapt this recipe:
For a thicker quiche filling: Increase the number of eggs from 2 to 3-4 - scrambled with a little milk or cream.
Add a little ricotta to the egg mixture for extra protein and volume.