Spinach & Tomato Tortilla Quiche (Gluten-Free, Dairy-Free)
An easy gluten-free, dairy-free tortilla quiche with spinach, tomatoes, eggs and dairy-free cheddar. A tortilla forms the crust for this simple breakfast.
Serving suggestions
Serve a warm slice with fresh fruit for breakfast or with a crisp green salad for lunch. The tortilla crust keeps preparation simple, and the spinach and tomatoes add color to every slice.
Tips for making this recipe
Pat the tomatoes dry before adding them, warm the tortilla so it bends into the dish, and allow the quiche to rest before slicing. Watch the exposed tortilla edges and cover them if they brown before the center is set.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Baby spinach, gluten-free and eggs form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 2 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Whisk
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Prepare before you start. Measure baby spinach, gluten-free and eggs and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Spinach & Tomato Tortilla Quiche
Ingredients
Equipment
Method
- Heat oven to 350°F. Lightly grease an 8-inch round baking dish.
- Warm the tortilla briefly until flexible. Press it into the dish to form a shallow crust.
- Whisk eggs, egg whites, dairy-free milk, garlic powder, salt, and pepper. Stir in spinach and cheese.
- Pour into the tortilla and arrange tomatoes on top.
- Bake 25-35 minutes, until the center is set and reaches 160°F. Cover exposed tortilla edges with foil if they brown quickly.
- Rest 5 minutes before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Photo credits
Preferred products
Dairy-free cheddar: Violife Just Like Cheddar Shreds. Dairy cheddar and dairy-free shreds have different nutrition.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
