If there’s one thing I don’t make often, it’s quiche. Partly because of how much it takes to prepare—making a shortcrust dough, chilling it, rolling it out, pressing it into the pan, and then baking — and partly because I’m not a fan of pastries with a lot of crust on the bottom and very little filling, as I find with most quiches.
To this day, when I want to make a quiche but don’t have the patience for dough and use store-bought frozen crust (whole wheat, of course) — I find that it’s often too dry, and mostly ends up being a lot of crust on the bottom and sides. Not to mention how hard it is to slice neatly without falling apart.
A few weeks ago, I resolved to find a solution. Quiche is such a beautiful, delicious dish — more festive and impressive than a simple casserole — I had to figure something out.
And that’s how this mushroom quiche was born.
Instead of making and rolling out dough, I used a tortilla as the base. It holds the quiche together, stays flexible, absorbs all the flavors, prevents the filling from leaking out, and saves a lot of time. And the best part? You get a thin, delicate layer on the bottom that makes the quiche easy to slice. And by the way, it has far fewer calories than a butter-heavy crust typically used in quiche.
In short, I fell in love with this idea 🙂
You can play around here with the cheeses and add-ins — any quiche or casserole filling you like will work. If you don’t have ricotta, use cottage cheese. No mozzarella? Use shredded Monterey Jack. And if you don’t like mushrooms, use sweet potato or peppers (see notes below for exact swaps).
What’s important is to replace like with like — soft cheese with soft cheese, shredded cheese with shredded cheese, and so on.
So go ahead — now that quiche is this easy, I really encourage you to make it and tell me how it turned out.
- Have you joined my TikTok page yet? Come on over, it’s delicious there and there are lots of food videos.
- Did you make this? Don’t forget to tag me on Instagram.
