Healthy tortilla quiche recipe

8 INGREDIENTS • 6 STEPS • 45MIN

Healthy tortilla quiche recipe

Recipe
Swap pastry for a seeded tortilla in this healthy, high protein tortilla quiche recipe, with buttery sautéed leeks, pesto, peas and cherry tomatoes in a cheesy pesto filling. Just add a lemony green salad for a wallet-friendly, easy family dinner you’ll be making on repeat. This recipe is high in protein and carries our Eat Well health seal of approval, so you know it’s a healthy choice.
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Swap pastry for a seeded tortilla in this healthy, high protein tortilla quiche recipe, with buttery sautéed leeks, pesto, peas and cherry tomatoes in a cheesy pesto filling. Just add a lemony green salad for a wallet-friendly, easy family dinner you’ll be making on repeat. This recipe is high in protein and carries our Eat Well health seal of approval, so you know it’s a healthy choice.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
3
M&S seeded tortilla wraps
3 tbsp
M&S green pesto
2
M&S Remarksable Value leeks, thinly sliced
4
M&S Remarksable Value free-range mixed size eggs, beaten
50 ml
M&S Remarksable Value whole milk
50 g
M&S Remarksable Value British mature cheddar, grated
150 g
M&S Remarksable Value frozen garden peas, defrosted
75 g
M&S Remarksable Value red cherry tomatoes, halved

Nutrition per serving

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Calories
413kcal
Fat
15.5 g
Saturates
5.5 g
Sugars
5.7 g
Salt
471.8 mg
Love This Recipe?
Add to plan
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Healthy tortilla quiche recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Brush a 20cm spring-form cake tin with oil. Press the wraps (3) into the sides of the tin firmly, overlapping them slightly to achieve an even coverage up the sides of the tin. Spoon 2 tbsp of the pesto (2 tbsp) across the bottom of the base.
step 2
To make the filling, heat a splash of oil in a large saucepan over a medium heat and add the leeks (2) with a pinch of salt. Cook for 5-7 minutes, until softened. Spoon half of the leeks into the bottom of the lined tin on top of the wraps, and add the rest to a large bowl.
step 3
Add the eggs (4) and milk (50 ml) to the bowl with the remaining leeks, whisking to combine, then stir in most of the cheddar (50 g) (reserving a handful for the topping) and the peas (150 g).
step 4
Season with salt and pepper, then pour over the tortilla. Top with the halved cherry tomatoes (75 g) and the reserved cheddar. Spoon over the remaining pesto (1 tbsp) in teaspoons.
step 5
Bake for 25-30 minutes, until the middle is just set (cover with foil if the edges are browning too quickly).
step 6
Allow to cool for 10 minutes in the tin before removing. Serve with a green salad, if you like.
step 6 Allow to cool for 10 minutes in the tin before removing. Serve with a green salad, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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