High-Protein Tortilla Chicken Quiche: Crispy, Creamy and Packed with Protein
If you love quick, high-protein meals that feel comforting without being heavy, this High-Protein Tortilla Chicken Quiche deserves a place in your weekly rotation. Instead of a traditional pastry crust, this recipe uses a simple tortilla that bakes into a crisp golden shell while holding a creamy filling of chicken, ricotta, spinach, cherry tomatoes and eggs. The result is a lighter take on classic quiche that still feels satisfying and indulgent. It is simple enough for busy weekdays, yet impressive enough to serve for brunch or a relaxed lunch with friends. If you enjoy creative tortilla recipes, make sure to also check out my Courgette Tortilla Quiches and Avocado Egg Tortilla Cups for more easy inspiration.
Scroll down or tap “Jump to Recipe” to go straight to the printable recipe card with exact measurements, cooking times and notes.
Simple Ingredients, Big Flavours
What makes this High-Protein Tortilla Chicken Quiche so successful is the balance of simple ingredients that each contribute something important to the final dish.
- Tortilla – Instead of traditional pastry, a large tortilla creates a crisp, golden crust with far less effort. It becomes beautifully crunchy around the edges while staying sturdy enough to hold the filling.
- Chicken – Cooked chicken breast adds plenty of protein and makes the quiche satisfying enough to serve as a complete meal. Leftover roast chicken or rotisserie chicken work perfectly.
- Ricotta – Adds creaminess without making the filling overly heavy. It creates soft pockets of richness throughout the quiche.
- Spinach – Brings freshness, colour and extra nutrients while balancing the richness of the eggs and ricotta.
- Cherry tomatoes – Their sweetness and juiciness brighten the filling and add little bursts of flavour in every bite.
- Eggs and milk – The foundation of the quiche filling. Together they create a light, creamy custard texture.
- Basil, salt and pepper – Simple seasonings that enhance the flavour of the chicken and vegetables without overpowering them.
- Parmesan – A final sprinkle of Parmesan adds savoury depth and a delicious finishing touch.
If you enjoy recipes built around simple ingredients and clever shortcuts, make sure to browse my Tortilla Cups with Hummus Pesto and Baked Baked Tortilla Parcels. Both recipes transform everyday ingredients into something incredibly satisfying.
How to Make High-Protein Tortilla Chicken Quiche
Preparing the Tortilla Crust
Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper. Place the tortilla on a flat work surface, then use a sharp knife to make 8 small cuts around the edge, spacing them evenly apart. Each cut should be about 2.5 cm (1 inch) deep.
Lightly brush the cut edges with water, then lift one section and overlap it over the next, pressing firmly so it sticks. Keep going all the way around until the tortilla forms a round bowl shape. Take a moment to press the overlapping sections together properly and check that the base and sides have no holes or tears. This part matters, because any little gaps may let the filling leak during baking.
Adding the Chicken Filling
Transfer the tortilla bowl to the prepared baking tray. Add the cooked chicken, halved cherry tomatoes, dollops of ricotta and chopped spinach, spreading everything evenly inside the tortilla shell. Try not to pile all the filling in the middle. You want every slice to have a bit of chicken, creamy ricotta, spinach and juicy tomato.
Making the Egg Mixture
In a medium bowl, whisk together the eggs, milk, dried basil, salt and pepper until everything is well combined. Slowly pour the egg mixture over the filling, letting it settle between the chicken, tomatoes, ricotta and spinach. Pour gently so the mixture stays inside the tortilla crust and does not overflow.
Baking and Serving
Place the quiche in the preheated oven and bake for 25 to 30 minutes, or until the tortilla is golden and crisp around the edges and the filling is fully set in the centre. Remove it from the oven and sprinkle with grated Parmesan while it is still warm. Let the quiche cool slightly before serving, as the filling will continue to set and the slices will hold their shape much better.
Why We Love This High-Protein Tortilla Chicken Quiche
This High-Protein Tortilla Chicken Quiche gives you all the comfort of a classic quiche, but with a much easier shortcut. The tortilla turns into a light, crispy crust, so you still get that golden edge without making or rolling pastry. The filling is creamy, savoury and satisfying, with cooked chicken for protein, ricotta for softness, spinach for freshness and cherry tomatoes for little bursts of sweetness. It feels like a proper meal, but it does not feel heavy, which is exactly why it works so well for breakfast, brunch, lunch or a simple dinner. With around 35 g of protein per serving, it is filling enough to keep you going, while still being easy and fuss-free. If you love this kind of easy tortilla recipe, try my Tortilla Quiche Cups (Protein-Rich) or Guacamole Tortilla Cups next.
Perfect for Meal Prep and Busy Days
This recipe is also a great one to prepare ahead, especially when you want something quick waiting in the fridge. Once baked and cooled, the quiche slices neatly and stores well in an airtight container for up to 3 days. You can enjoy it cold, but I prefer reheating it in the oven or air fryer, as this helps bring back some of that crispness in the tortilla crust. It is also easy to adapt with what you already have. Use leftover roast chicken, swap the spinach for another leafy green, or add extra vegetables if needed. It is practical, flexible and ideal for those days when you want a high-protein meal without starting from zero. For more easy meal-prep ideas, try my Tex-Mex Chicken Tortilla Cups or Salmon and Spinach Tortilla Quiches.
Instagram Tutorial & More
Want to see exactly how the tortilla crust is shaped and folded? Watch our quick video tutorial on Instagram and explore more creative tortilla recipes like:
- Easy Baked Tortilla Rolls
- Cheesy Chicken Tortilla Boats
- Mini Tortilla Quiches
- Chocolate Avocado Mousse Tortilla Cups
- Tortilla Cups with Avocado and Tomato Feta Topping
- Brie and Cranberry Tortilla Cups
Scroll down for the full printable recipe card with exact measurements, nutritional information and step-by-step instructions.
Happy cooking,
Izabella
Description
This High-Protein Tortilla Chicken Quiche is a lighter, easy twist on classic quiche made with a crispy tortilla crust instead of pastry. It is filled with cooked chicken, cherry tomatoes, spinach, ricotta and a creamy egg mixture, then baked until golden and set. Each serving has approximately 35 g of protein, making it a satisfying option for breakfast, lunch or a light dinner. Let it cool slightly before slicing so the filling can firm up beautifully.
Ingredients
Instructions
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Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
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Place the tortilla on a flat work surface. Using a sharp knife, make 8 small cuts around the edge of the tortilla, spacing them evenly apart. Each cut should be approximately 2.5 cm (1 inch) deep. Lightly brush the cut edges with water. Lift one section and overlap it over the next section, pressing firmly so it sticks. Continue working your way around the tortilla until you create a round bowl shape. Make sure you press the overlapping sections together very firmly and check that the base and sides of the tortilla have no holes or tears. This step is important, as any gaps may allow the filling to leak during baking.
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Transfer the tortilla bowl to the prepared baking tray. Add the chicken, halved cherry tomatoes, dollops of ricotta and spinach, distributing them evenly throughout the tortilla shell. In a medium bowl, whisk together the eggs, milk, dried basil, salt and pepper until well combined, then carefully pour the egg mixture over the filling.
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Place the quiche in the preheated oven and bake for 25 to 30 minutes, or until the tortilla is golden and crisp around the edges and the filling is fully set in the centre. Remove from the oven and sprinkle with grated Parmesan. Allow the quiche to cool slightly before serving, as the filling will continue to set as it cools.
Nutrition Facts
Servings: 2 ServingCalories:389.88kcalTotal Fat:19.44gCholesterol:325.78mgSodium:302.2mgPotassium:691.66mgTotal Carbohydrate:16.76gDietary Fiber: 1.94gSugars: 6.41gProtein:35.86gVitamin A: 295.89IUVitamin C: 10.38mgCalcium: 316.28mgIron: 3.17mgVitamin D: 2.58IUVitamin E: 1.41IUVitamin K: 82.92mcgVitamin B6: 0.59mgVitamin B12: 1.56mcgPhosphorus: 502.03mgMagnesium: 71.9mgZinc: 3mg
Note
- Make sure the tortilla base and sides are fully sealed with no holes or tears, otherwise the egg mixture may leak during baking.
- Press the overlapping tortilla sections firmly together after brushing with water to help them stay sealed.
- You can use leftover roast chicken, poached chicken or rotisserie chicken for this recipe.
- Let the quiche cool for 5 to 10 minutes before slicing, as the filling will continue to set.
- For extra flavour, add a pinch of chilli flakes, garlic powder or dried oregano to the egg mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to help bring back the crispness of the tortilla crust.
