If you enjoy quiche but want to skip making pie dough, this Broccoli Cheddar Quiche with Tortilla Crust is a simple, tasty alternative. Overlapping flour tortillas form a sturdy, ready-made crust that crisps while it bakes and holds a savory broccoli and cheddar custard perfectly.
Quiche is a classic brunch dish typically made with a pie crust and a custard filling. This version swaps traditional dough for store-bought white flour tortillas, saving time and producing a crisp, easy crust. Use fresh or properly drained frozen broccoli and your favorite cheddar for the best flavor and texture.
Ingredients to Gather
White Flour Tortillas – Small white flour tortillas work best because they hold their texture when baked. Thin, low-fat, or specialty wraps may become too soft; if using them, pre-bake briefly to crisp before assembling.
Broccoli – Fresh broccoli gives the best texture, but frozen works if you thaw and drain it well to remove excess moisture.
Cheddar – Freshly shredded cheddar melts more smoothly and tastes better than pre-shredded varieties, though pre-shredded is acceptable in a pinch.
How Do You Make This Recipe?
Preheat your oven and prepare a pie plate by spraying it with cooking spray. Layer five small flour tortillas in the dish, overlapping to cover the bottom and sides. Trim the edges if necessary so the tortillas fit evenly.
Bring a small pot of water to a boil. Chop the broccoli into small florets and blanch for about one minute, then remove and let cool in a bowl. Drain any excess water from frozen broccoli before using.
Shred the cheddar and set aside. In a separate bowl whisk six large eggs until smooth. Stir in 3/4 cup milk (skim, 2%, or whole) and 1 teaspoon granulated garlic, plus salt and pepper to taste. Add half of the shredded cheddar to the egg mixture and whisk to combine.
Place the drained broccoli into the tortilla-lined pie dish, pour the egg and cheese mixture over the broccoli, and sprinkle the remaining cheddar on top.
Bake in a 375°F oven for 40–45 minutes, or until the custard is set and the center does not jiggle. If the tortilla edges brown too quickly, tent the quiche loosely with aluminum foil. Allow the quiche to rest for about 10–30 minutes before slicing so it firms up and slices cleanly.
Questions about this Recipe?
Yes. Make the quiche a day ahead and refrigerate. Reheat in a 350°F oven for about 20 minutes before serving. You can also freeze a fully cooked quiche; thaw in the refrigerator overnight and reheat at 350°F for about 20 minutes.
Absolutely. Swap the broccoli and cheddar for ham, peppers, onions, and cheddar for a southwestern style, or use spinach and feta for a Mediterranean twist. Other quiche fillings work well with this tortilla crust approach.
Yes. Replace the cheddar with a dairy-free cheese alternative or omit the cheese entirely. Use a plant-based milk if desired.
Other Recipes to Try!
If you try this Broccoli Cheddar Quiche with Tortilla Crust, I’d love to hear how it went! Share your photos and feedback on social media.
- Spring Pea Risotto
- Easy Sheet Pan Chicken Fajitas
- Instant Pot Chicken Pesto Pasta
- Gnocchi with Cherry Tomato Sauce
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases, at no extra cost to you.
📖 Recipe
Broccoli Cheddar Quiche with Tortilla Crust
Ingredients
- 5 Small Flour Tortillas (fajita style)
- 1 cup cooked broccoli, finely chopped
- 6 large eggs
- 3/4 cup milk (skim, 2%, or whole)
- 1 tsp granulated garlic
- 1 cup shredded cheddar (white or yellow)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Spray a pie dish with cooking spray and line it with the 5 flour tortillas, overlapping to cover the bottom and sides. Set aside.
- Bring a small pot of water to a boil, add the chopped broccoli and cook for one minute. Remove and place in a bowl to drain.
- In a bowl, whisk the eggs until combined. Add the milk, granulated garlic, salt, and pepper. Mix well.
- Stir half the shredded cheddar into the egg mixture.
- Place the broccoli in the tortilla-lined dish, pour the egg and cheddar mixture over it, then sprinkle the remaining cheddar on top.
- Bake for 40–45 minutes, until the center is set and no longer jiggles. If the tortilla crust becomes too brown, cover with foil. Let cool 10–30 minutes before slicing.
| Carbohydrates: 12 g
| Protein: 10 g
| Fat: 10 g
Nutrition information is an estimate and not guaranteed.