This egg-free quiche with a tortilla crust is quick, easy, and made with simple ingredients. Mediterranean-inspired flavors give a tasty twist on the classic quiche—no eggs or pastry needed. Ready from prep to table in just 60 minutes, and it’s perfect for make-ahead too.

Egg free quiche with tortilla crust on cooling rack

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Start by cooking your scallions (green onions), red peppers, chickpeas, olives, and sun-dried tomatoes until they’re soft and fragrant.

Add the baby spinach and cook for a few minutes until it wilts.

Whisk together the cream cheese, heavy cream, and seasonings and cornstarch to make a smooth, creamy base for your quiche filling.

Cornstarch, known as cornflour in the UK, is a fine, white powder made from the starchy part of the corn kernel. It is commonly used to thicken liquids in cooking and baking.

Warm the tortillas (to make them pliable) and place them in your greased and lined pie pan. You can use store-bought tortillas, or if you prefer, use my homemade tortilla recipe

Make sure they cover the bottom and go up the sides. This will create a sturdy, crispy base for your quiche

Add the cream cheese mixture to the cooled vegetables and stir to combine. Pour the mixture into the tortilla crust and bake for 30-35 minutes, or until the filling is set.

After baking, the quiche will be golden and set. Let it cool for a few minutes before cutting and serving.

It also keeps well for up to 3 days and can be enjoyed cold or reheated.

Recipe tips

Cornstarch, known as cornflour in the UK, is a fine, white powder made from the starchy part of the corn kernel. It is commonly used to thicken liquids in cooking and baking.

Adding cornstarch in the recipe: Mix all the other cream cheese filling ingredients together first, then add the cornstarch last.

Cornstarch helps thicken the mixture, and if it’s added too early or mixed too much, it can become overly activated, leading to a texture that’s too thick or clumpy.

By adding the cornstarch last and stirring gently, you avoid overworking it and prevent the mixture from becoming too dense or grainy.

Tortillas: Warm the tortillas briefly on the stovetop (about 5 seconds per side) or in the microwave (10–15 seconds ).

This makes them pliable and prevents cracking when shaping them in the pan.

Sun-dried tomato substitute

Fresh Cherry or Grape Tomatoes: These are less watery than regular tomatoes and add a fresh, sweet flavor. Just cut them in halves or quarters.

Caramelized Onions: If you want a sweet and savory taste, you can add caramelized onions instead. Simply cook them slowly in a pan until they’re golden and soft.

Cream cheese: Best to use a full-fat, plain cream cheese, such as Philadelphia or any other brand that offers a smooth and creamy texture. Avoid using flavored or low-fat cream cheese, as it may affect the texture and flavor of the quiche.

Storage and reheating

Refrigeration: Cool completely. Store in an airtight container or cover with plastic wrap/foil. It lasts up to 3-4 days in the fridge.
Reheating: Reheat in the microwave for 30-60 seconds or in a 350°F (175°C) oven for 15-20 minutes, covered with foil. Remove foil in the last 10 minutes to crisp the top.
Why I Don't Recommend Freezing: Freezing can affect the texture of the crust and filling, making the crust soggy and the filling watery when reheated. It’s best enjoyed fresh or refrigerated for a few days.

Recipe