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Sunday Funday Spinach & Tomato Quiche

Today I am going to share with you my new favorite and easy Sunday brunch recipe!! (This recipe is also a great meal for anytime of the day or week.) This individual-sized vegetarian quiche is fluffy, satisfying and delicious! It is gluten-free, packed with protein, and requires very little time to prepare (which is why I love it). You also be creative and use whatever fresh veggies, herbs and cheese you have on hand. Add in veggies like broccoli, bell peppers or onions, fresh herbs like dill, chives or basil, and swap out the cheddar for goat cheese or feta. You can make a few to share with friends, or make one to keep for yourself!


  • 1 almond flour tortilla (or any Siete brand tortilla)

  • 3 organic pasture-raised eggs

  • 1/3 cup Good Culture organic low-fat cottage cheese

  • 1/3 cup fresh tomato, diced

  • 1 small handful baby spinach, stems removed

  • sea salt

  • black pepper

  • onion powder

  • garlic powder

  • dried oregano

  • organic cheddar cheese

  • avocado oil spray


  1. Preheat the oven to 350 degrees.

  2. Spray a tortilla-sized round oven-safe glass bowl with avocado oil spray.

  3. Place tortilla in glass bowl.

  4. In a small mixing bowl, whisk together the eggs and cottage cheese.

  5. Pour the egg mixture on top of the tortilla.

  6. Sprinkle with salt, pepper, oregano, onion powder and garlic powder.

  7. Top with tomatoes, spinach and a little cheddar cheese.

  8. Bake for 25 minutes or until eggs are set.

  9. Optional: drizzle a little hot sauce on top for a little kick. (I use Primal Kitchen buffalo sauce).

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