A crustless quiche with a tortilla? it's possible! a light recipe

Main Dish
Very Easy
30 min
249 Kcal

No puff pastry on hand and a sudden craving for quiche? We've got the perfect solution: use a tortilla as the base! Yes, the one you have left over from your fajita party! It's ultra-convenient, light, and perfect when you need a quick fix. Just add a simple filling of eggs, some skyr yogurt, diced ham, zucchini, and grated cheese... and pop it in the oven. The result: a tender, tasty crustless quiche that's super easy to make ;)

Ingredients

2

Materials

  • 1 round mould

Preparation

Preparation5 min
Cook time25 min
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 1Mix the eggs, skyr, salt, pepper, and grated Emmental cheese.
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 2Place a tortilla in a deep-sided round pan.
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 3Pour the quiche mixture into the tortilla.
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 4Add the cooked zucchini pieces (see tips at the end of recipe ↓↓), diced ham and fresh basil leaves.
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 5Quickly spread the filling with a spoon.
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 6Bake in the preheated oven for 25 minutes at 350°F/180°C.
  • A crustless quiche with a tortilla? It's possible! A light recipe - Preparation step 7Wait a few minutes, then remove the quiche from the pan and serve!

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FAQ ❓

Can I use a tortilla to make a quiche crust?

Yes, using a tortilla (wheat or corn) as a quiche base is a quick, light option. It's a good substitute for shortcrust or puff pastry, and cuts both fat and calories. Once placed in a deep-dish pan, it becomes crisp when baked and holds the filling well.
Yes, you can, and you can find the recipe here!
A classic wheat tortilla works very well, but you can also use a corn tortilla for a more rustic, gluten-free version. Make sure you choose the right size for the pan: it should fit the sides without breaking.
Be careful with the filling: it mustn't be too liquid. That's why we chose to bake the zucchini in the oven (or air fryer)! Cooking without excess moisture guarantees a firm, golden base for your quiche. Also, for the quiche mixture, we replaced the traditional cream with skyr yogurt.
Yes, skyr can be replaced by Greek yogurt, fromage blanc, or even ricotta for a creamier texture. However, skyr remains an excellent option for a light, protein-rich quiche.
It's best to precook the zucchini slices in the oven or air fryer for 15 minutes at 350°F/180°C. This concentrates their flavor, reduces moisture, and prevents them from making the quiche soggy. Quantities are up to you! You can even replace the zucchini with sun-dried tomatoes, for example.
Absolutely! You can replace the diced ham with chicken, tofu, smoked or cooked salmon, or grilled vegetables (peppers, mushrooms, spinach...). This base is highly adaptable, depending on the season or what's left in the fridge.
Just 25 to 30 minutes at 350°F/180°C. Check that the egg-skyr mixture is set in the center and that the cheese is golden. If the tortilla is browning too quickly around the edges, cover the quiche with a little aluminum foil toward the end of cooking.
This quiche will keep for 2 to 3 days in an airtight container in the fridge. You can reheat it gently in the oven or enjoy it cold, making it ideal for a light meal or a healthy, tasty lunch box.

Nutrition

for 1 serving / for 100 g
Calories: 249Kcal
  • Carbo: 12.4g
  • Total fat: 11.8g
  • Saturated fat: 5.2g
  • Proteins: 22.2g
  • Fibers: 1.5g
  • Sugar: 4.1g
  • ProPoints: 6
  • SmartPoints: 7
Nutritional information for 1 serving (236g)

Cookware

oven

Attributes

Keep refrigerated
Zero waste
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
4.67/5, 6 votes