Courgette Tortilla Quiches. Light, Creamy and Beautifully Layered
If you enjoy recipes that look impressive but are surprisingly simple to make, these Courgette Tortilla Quiches will quickly become a favourite. Delicate ribbons of courgette and yellow squash are rolled into elegant spirals, nestled into soft tortilla cups with lightly crisp edges, and baked with a creamy cottage cheese and egg filling. The result is a savoury bite that is light, satisfying, and full of fresh flavour. This recipe is perfect for brunch, lunchboxes, light dinners, or even as a simple appetiser for gatherings. The tortilla cups hold everything neatly together, while the vegetables bake into tender layers that look almost like little edible flowers.
If you enjoy cooking with courgettes, make sure to explore more ideas, including my popular High-Protein Salmon & Courgette Tacos, Courgette Whipped Ricotta Tacos, and High-Protein Chicken Courgette Wrap, all of which celebrate this versatile vegetable.
Scroll down or tap Jump to Recipe to go straight to the printable recipe card.
Simple Ingredients, Fresh Flavour
One of the reasons this recipe works so well is that it relies on very simple ingredients, yet the final result feels elegant and special. Each component brings something important to the dish.
- Courgette and yellow squash form the visual centrepiece of these quiches. When sliced into thin ribbons and rolled together, they create beautiful spirals that bake into tender layers.
- Flour tortillas act as ready-made pastry cups. They are soft at the base and gently crisp along the edges, giving the quiches structure without the work of making pastry dough.
- Eggs and cottage cheese create a light and creamy filling. Cottage cheese blends beautifully with the eggs, adding protein and a soft texture without making the quiches heavy.
- Milk loosens the mixture and ensures the filling bakes smoothly around the vegetable spirals.
- Fresh coriander adds a bright herbal note, though other herbs work just as well depending on what you have available.
If you enjoy recipes that use tortillas creatively, you may also like my Avocado Egg Tortilla Cups, Tortilla Cups with Hummus Pesto, and the popular Cheesy Beef Tortilla Parcels.
How to Make Courgette Tortilla Quiches
Making these quiches is straightforward, and the result looks far more complicated than the process actually is.
Preparing the Vegetables
Start by preheating the oven to 190°C / 375°F and greasing a 12-well muffin tin generously with olive oil. Proper greasing ensures the tortilla cups release easily after baking. Trim the ends of the courgette and yellow squash. Using a wide vegetable peeler or mandoline, slice them lengthwise into very thin ribbons. Continue slicing until you reach the seeded centre. Once you reach the seeds, turn the vegetable and continue slicing from the other side.
The remaining centre pieces do not need to go to waste. Simply chop them into chunks and freeze them for another recipe such as soups, stir-fries, or vegetable sauces. Lay the ribbons on a clean kitchen towel, sprinkle them lightly with salt, and allow them to sit for about five minutes. This step draws out excess moisture. Afterward, pat them completely dry.
Preparing the Tortilla Cups
Using a 10 cm (4 inch) cookie cutter, cut 12 circles from the flour tortillas.
Press each tortilla circle gently into the greased muffin wells, shaping them into neat cups. Make sure the tortillas sit snugly against the sides so they hold their shape during baking.
From the tortilla scraps, you can make quick tortilla chips. Simply cut them into small pieces, drizzle with a little olive oil and a pinch of salt, then bake for a few minutes until lightly crisp.
Creating the Vegetable Spirals
To create the decorative spirals, place six vegetable ribbons on a flat surface, alternating between courgette and squash. Roll the stack tightly into a spiral and cut it in half. Each half forms one portion that fits neatly inside a tortilla cup.
Place the spirals upright into the prepared tortilla cups so the layered pattern is visible from the top.
Preparing the Filling
In a bowl combine eggs, cottage cheese, milk, coriander, salt and pepper Blend the mixture with an immersion blender until smooth. A food processor works equally well. The goal is a silky, lump-free filling that will bake evenly around the vegetables.
Baking the Quiches
Divide the egg mixture evenly among the tortilla cups, pouring it gently around the vegetable spirals. Bake for about 20 minutes, or until the filling is fully set and the tortilla edges become lightly golden.
Once baked, allow the quiches to cool slightly before removing them from the muffin tin. This short resting time helps them hold their shape. They are best served slightly warm or at room temperature.
Scroll down for the full printable recipe card with exact measurements and instructions.
Why We Love These Tortilla Quiches
These Courgette Tortilla Quiches are the kind of recipe that feels both elegant and effortless. The delicate vegetable spirals make them visually striking, yet the preparation is simple enough for everyday cooking. The cottage cheese and egg filling keeps the quiches light while providing a gentle protein boost, and the tortilla cups eliminate the need for pastry. They are also incredibly versatile. You can easily change the herbs, add extra vegetables, or experiment with different flavour combinations. If you enjoy savoury bakes that are simple but impressive, you might also enjoy recipes like Guacamole Tortilla Cups, Tortilla Quiche Cups (Protein-Rich), or Tortilla Cups with Avocado and Tomato Feta Topping.
Perfect for Any Occasion
These quiches are perfect for a variety of occasions. Serve them for brunch, pack them into lunchboxes, or prepare them as a light dinner with a fresh salad. They also work wonderfully for entertaining because each quiche is individually portioned and easy to serve. They can be enjoyed warm straight from the oven or at room temperature, which makes them ideal for gatherings, picnics, or meal prep. Leftovers store well in the refrigerator and can be reheated gently in the oven or enjoyed cold the next day.
Instagram Tutorial and More
Want to see how this recipe comes together? Watch our quick video on Instagram and don’t miss our other courgette and tortilla recipes on the site:
- Tex-Mex Chicken Tortilla Cups
- High-Protein Salmon Courgette Wrap (No Bread!)
- Salmon and Spinach Tortilla Quiches
- Easy Baked Tortilla Rolls
- Cheesy Chicken Tortilla Boats
- Egyptian Courgette Casserole (Kousa bil Béchamel)
Scroll down for the full printable recipe card with exact measurements and instructions.
Happy cooking,
Izabella
Description
These Courgette Tortilla Quiches are light, fresh, and surprisingly simple to make. Thin ribbons of courgette and yellow squash are rolled into delicate spirals and baked inside soft tortilla cups with lightly crisp edges. The filling is a smooth cottage cheese and egg mixture that keeps the quiches tender and creamy without feeling heavy. They are perfect for brunch, lunchboxes, or a light meal with a salad. The recipe is also very adaptable, so you can swap herbs or add extra vegetables if you like. Serve them warm or at room temperature for an easy, satisfying bite.
Ingredients
Instructions
-
Preheat the oven to 190°C / 375°F. Generously grease a 12-well muffin tin with olive oil so the tortilla cups release easily after baking.
-
Trim the ends of the courgette and yellow squash. Using a wide vegetable peeler or mandoline, slice them lengthwise into very thin ribbons. Once you reach the seeded centre, turn the vegetable and continue slicing from the other side. The remaining centre pieces can be chopped and frozen for another recipe. No waste. Lay the vegetable ribbons on a clean kitchen towel, lightly sprinkle them with salt, and leave for about 5 minutes. This helps draw out excess moisture. Pat them thoroughly dry and set aside.
-
Using a 10 cm (4 inch) cookie cutter, cut 12 circles from the tortillas. Gently press each circle into the greased muffin wells, shaping them into neat cups so they sit evenly against the sides.
-
On a flat surface, stack six vegetable ribbons on top of each other, alternating courgette and squash. Roll the stack into a tight spiral and cut it in half. Place each half into a tortilla cup so the spiral faces upward. Repeat with the remaining ribbons until all cups are filled.
-
In a bowl combine the eggs, cottage cheese, milk, coriander, salt and pepper. Blend with an immersion blender until smooth. A food processor works just as well. Pour the egg mixture evenly into each tortilla cup, filling around the vegetable spirals. Bake for about 20 minutes, or until the filling is set and the tortilla edges are lightly golden. Allow the quiches to cool slightly before carefully removing them from the muffin tin. Serve warm or at room temperature.
Nutrition Facts
Servings: 12 ServingCalories:88.89kcalTotal Fat:2.5gCholesterol:28.72mgSodium:155.82mgPotassium:233.68mgTotal Carbohydrate:13.45gDietary Fiber: 1.34gSugars: 2.28gProtein:3.86gVitamin A: 235.46IUVitamin C: 11.48mgCalcium: 65.36mgIron: 0.98mgVitamin D: 0.23IUVitamin E: 0.82IUVitamin K: 2.34mcgVitamin B6: 0.11mgVitamin B12: 0.12mcgPhosphorus: 85.14mgMagnesium: 22.15mgZinc: 0.35mg
Note
- Use a wide vegetable peeler or mandoline to create very thin courgette and squash ribbons. The thinner the slices, the easier they roll and the more delicate the spirals will look inside the quiches.
- After salting the vegetable ribbons, pat them very dry with a kitchen towel. Removing excess moisture helps the filling set properly during baking.
- Press the tortilla circles firmly into the muffin tin so they sit snugly against the sides. This helps the cups hold their shape as they bake.
- Do not discard the tortilla scraps. Cut them into small pieces, drizzle with a little olive oil and salt, then bake for a few minutes to make quick tortilla chips.
- These quiches are best served slightly warm or at room temperature.
- You can easily swap the herbs. Parsley, chives, or dill work beautifully if you do not have coriander.
User Reviews
These are delicious and so pretty, served with a light salad for a luncheon! I used gluten free flour tortillas and the crust turned out well. The mini-quiches also are good reheated. You can also freeze them and reheat for a savory breakfast.
Thank you so much for your feedback! Very glad you liked them😊