tomato pie tortilla quiche

my (tomato pie!) take on the viral trend
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tomato pie tortilla quiche

see it in action…

tomato pie tortilla quiche



  • 1 small heirloom or beefsteak tomato, thinly sliced (about 5 slices)
  • extra-virgin olive oil
  • kosher salt & freshly-ground black pepper
  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1/2 teaspoon Dijon mustard
  • 1 (10-inch) flour tortilla
  • 2 ounces sharp cheddar cheese, grated (1/2 cup), divided
  • 1/2 small shallot, thinly sliced
  • Freshly-grated Parmesan cheese


  • Heat the oven to 350°F. Arrange the tomato slices on a baking sheet, drizzle lightly with oil and season with salt and pepper. Bake until wrinkled on top, ~15 minutes.
  • Meanwhile, whisk together the eggs, cottage cheese, and Dijon and season generously with salt and pepper.
  • Place the tortilla in a shallow (NOT deep dish) pie pan. (You can use more than one if needed, but where the tortillas overlap won’t be as crisp). Sprinkle with half the cheese. Bake until the cheese is melted, ~5 minutes.
  • Top the tortilla with the tomatoes, shallot, and basil. Pour the egg mixture over top and top with remaining cheddar and Parmesan. Bake until puffed and just set, 25-30 minutes. Let cool 5 minutes before slicing.
Inspired by Food Dolls.



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  1. 5 stars
    Great recipes that I can access. Please add me to any newsletters etc. Eager to make for my teen grandson n granddaughter. TY.