Spinach Feta Tortilla Quiche (Meal Prep Friendly)

a square photo of a breakfast quiche with spinach feta and a wrap crust

Spinach Feta Tortilla Quiche (Meal Prep Friendly)

This spinach feta tortilla quiche is a cheat’s quiche made with a tortilla wrap, eggs, feta and spinach baked together in one container. It’s a simple savoury breakfast meal prep that can be cooked ahead and reheated during the week without losing texture.

Note - ingredients can be approximate.

5 from 2 votes

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast, brunch, lunch

Cuisine American, Greek, Mediterranean

Servings servings

Calories 321 kcal

Equipment

Circle glass container, approx. 15cm diameter

Ingredients

4 mini tortillas, approx. 20cm diameter, see note 1
8 eggs
½ cup water
½ cup feta
1 cup frozen spinach, thawed, see note 2
½ cup shredded cheese, see note 3
¼ cup chives, fresh recommended
Salt and pepper, to taste

Instructions

Preparing

Preheat oven to 160°C / 320°F. Place 4 mini tortillas into four oven-safe circular containers, pressing each tortilla into the base and up the sides so it forms a crust.
Crack 8 eggs directly into the tortillas (2 each) and add ½ cup water (2 tablespoon each). Whisk the eggs and water together in the tortilla until fully combined.
The water helps keep the eggs light so they don’t become dense when reheated.
Add ½ cup feta, 1 cup frozen spinach (thawed), ½ cup shredded cheese, ¼ cup chives, and Salt and pepper. Mix well so the ingredients are evenly distributed throughout the egg mixture.

Cooking

Bake for 30–45 minutes, or until the egg mixture is set in the centre and a skewer inserted comes out clean. Note: Cooking time will vary depending on the size and depth of your container, as thicker egg layers will take longer to cook through.
If storing for meal prep, allow the tortilla quiches to cool before storing to prevent condensation, which can soften the tortilla base during meal prep.

Video

Notes

Note 1 – Mini tortillas

Choose mini tortillas that are slightly larger than your container so they can press up the sides and hold the egg mixture like a crust. Good quality wraps are less likely to tear when mixing or removing from the container.

Note 2 – Frozen spinach

Frozen spinach works well because it’s already softened and chopped. If using fresh spinach, sauté or finely chop it first and remove excess moisture before adding.

Note 3 – Shredded cheese

Mozzarella or pizza blend works best as it melts smoothly and helps bind the filling without overpowering the feta flavour.

Storage

Allow the tortilla quiche to cool completely before sealing the container, then store in the fridge for up to 4 days.

Reheating

Reheat in the microwave for convenience, or in the air fryer or sandwich press if you want the tortilla base to crisp up again.

Freezing

These quiches can be frozen for up to 2 months, though the tortilla may soften slightly after freezing; reheat in the oven or air fryer for best texture.

Nutrition

Serving: 1tortilla quicheCalories: 321kcalCarbohydrates: 18gProtein: 21gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 355mgSodium: 678mgPotassium: 324mgFiber: 2gSugar: 2gVitamin A: 5331IUVitamin C: 4mgCalcium: 310mgIron: 4mg

Keyword baked, easy, meal prep, savory

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