Ingredients

For the Tortilla Crust

• 1 large burrito-size flour tortilla (10–12 inches)
• 1 tablespoon olive oil or melted butter

For the Egg Filling

• 6 large eggs
• ½ cup whole milk or half-and-half
• ½ cup heavy cream (optional, for a richer texture)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

For the Filling

• 1½ cups cherry tomatoes, halved
• ½ cup chopped fresh basil
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup chopped green onions
• 2 tablespoons chopped fresh parsley

Optional Garnishes

• Fresh basil leaves
• Extra grated Parmesan cheese
• Cracked black pepper
• Balsamic glaze
• Red pepper flakes

Equipment

• 9-inch pie dish or oven-safe skillet
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Pastry brush
• Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9-inch pie dish with cooking spray or butter.

Step 2: Prepare the Tortilla Crust

Brush both sides of the tortilla with olive oil or melted butter.

Press the tortilla into the prepared pie dish, gently folding the edges as needed to create a crust.

Bake for 5 minutes to lightly crisp the tortilla.

Remove from the oven and set aside.

Step 3: Prepare the Filling

Wash and halve the cherry tomatoes.

Chop the fresh basil, parsley, and green onions.

Shred the mozzarella cheese if using a block.

Step 4: Make the Egg Mixture

In a large bowl, whisk together:

• Eggs
• Milk
• Heavy cream (if using)
• Garlic powder
• Onion powder
• Oregano
• Salt
• Black pepper
• Red pepper flakes (optional)

Whisk until smooth and fully combined.

Step 5: Assemble the Quiche

Sprinkle half of the mozzarella cheese over the tortilla crust.

Evenly distribute the tomatoes, basil, green onions, and parsley.

Pour the egg mixture over the filling.

Top with the remaining mozzarella and Parmesan cheese.

Step 6: Bake

Bake for 30–35 minutes, or until the center is fully set and the top is lightly golden.

A knife inserted into the center should come out clean.

Step 7: Cool

Allow the quiche to cool for 5–10 minutes before slicing.

This helps the filling set for cleaner slices.

Step 8: Garnish and Serve

Top with fresh basil leaves, grated Parmesan, cracked black pepper, and a drizzle of balsamic glaze if desired.

Serve warm or at room temperature.

Serving Suggestions

Tomato Basil Tortilla Quiche pairs perfectly with:

• Mixed green salad
• Fresh fruit salad
• Roasted potatoes
• Hash browns
• Avocado slices
• Garlic bread
• Tomato soup
• Grilled asparagus
• Fresh orange juice
• Coffee or tea

Tips for the Best Tomato Basil Tortilla Quiche

• Pre-bake the tortilla crust to help it stay crisp.
• Use ripe, flavorful tomatoes for the best taste.
• Pat the tomatoes dry if they are very juicy to prevent excess moisture.
• Fresh basil provides the brightest flavor—avoid dried basil if possible.
• Let the quiche rest before slicing so the filling sets properly.
• Use freshly shredded cheese for better melting and flavor.
• Avoid overbaking to keep the eggs tender and creamy.

Recipe Variations

Spinach Tomato Quiche

Add 1 cup of fresh baby spinach to the filling for extra color and nutrition.

Mediterranean Tortilla Quiche

Mix in crumbled feta cheese, sliced Kalamata olives, and roasted red peppers.

Bacon Tomato Basil Quiche

Add ½ cup cooked, crumbled bacon for a smoky, savory flavor.

Chicken Caprese Quiche

Stir in 1 cup shredded cooked chicken and a drizzle of balsamic glaze before serving.

Mushroom Herb Quiche

Sauté sliced mushrooms with garlic and add them to the filling.

Three Cheese Quiche

Combine mozzarella, cheddar, and Parmesan for an extra cheesy version.

Spicy Southwest Quiche

Add diced jalapeños, pepper jack cheese, corn, and cilantro for a Tex-Mex twist.

Storage

Store leftover Tomato Basil Tortilla Quiche in an airtight container in the refrigerator for up to 4 days.

Reheat individual slices in the microwave for 30–60 seconds or warm in a 325°F (165°C) oven for 10–15 minutes until heated through.

To freeze, wrap cooled slices individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.