• Chloe Burton

Sundried Tomato Tortilla Quiche

This recipe is surprisingly so good! It shocked my Nan real good that's for sure haha. The wholegrain tortilla or wrap gets super crunchy making this recipe delicious, so easy to make and generally more nutritious than a quiche with your typical short crust pastry (and lower in energy and saturated fats too!).


  • 4 large wholegrain tortilla or wrap

  • 4 tsp extra virgin olive oil

  • 4 egg

  • 200ml skim milk

  • 80g sun-dried tomatoes, chopped

  • 1/2 red onion, diced

  • 2 cups spinach, roughly chopped

  • 80g light cheese

  • Side salad to serve: spinach/rocket, tomato, cucumber etc.


  1. Preheat the oven to 180 degrees Celsius and grease a round tin or tart tray with some of the olive oil.

  2. Cut two of the tortillas in half and use the leftover olive oil to brush both sides of all of tortillas.

  3. Lay one whole tortilla on the base of the tin, then overlap the halves around the tin sides. Place the leftover whole tortilla on the base on top of the other tortillas.

  4. Sprinkle the chopped sun-dried tomatoes, onion, cheese and half of the spinach over the base.

  5. In a bowl, whisk the eggs and milk.

  6. Poor the mixture into the tin and sprinkle the remaining spinach on top.

  7. Cook for 50 minutes or until cooked through and golden on top.

Serve with salad!

Nutritional Breakdown

  • Energy: 1611kJ

  • Protein: 23g

  • Fats: 15g

  • Carbohydrates: 32g

  • Saturated Fat: 5g

  • Fibre: 9g

  • Sodium: 380mg

*Based on four serves!

Please note: although this recipe makes 'four serves' it is not to say this is the perfect nutritional quantity for a meal. Everyone has individual requirements and therefore the right serving size may vary depending on your needs.

Let me know if you try this recipe and/or tag me in your re-creation on Instagram. If I see it, I'll be sure to repost on my story! :)


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