Quiche is so versatile! It’s an easy meal or snack for any time of the day, and thanks to heart-healthy eggs, nutritious vegetables, and melty cheese, it helps keep you full until your next meal. Talk about a power dish! I like to make this quiche once a week and eat it all week long for an easy breakfast or lunch.

I cannot take full credit for this recipe, as it is based on the quiche I used to prepare at a small cafe (that has since closed much to my dismay) that I worked in as a teen. Cafe Caliente was run by a lovely Italian family, and let me tell you – they made the BEST food there! From quiche to carrot cake, ginger molasses cookies and cherry bars, this cafe was a true gem in Lake Country, B.C. where I grew up.

While the entire menu there was incredible, boy, did I ever love the quiche. So much so, that I’m still making it 15 years later, and it’s evolved along with me into this recipe you will soon love, just as I do.


  • 4 tortilla wraps
  • 8-10 eggs
  • 1c. whipping cream
  • 6-8c. fresh or frozen vegetables (spinach, kale, peppers, tomatoes etc.)
  • 1/4c. chopped green onion
  • 1c. grated orange or white cheddar
  • 1/2c. parmesan petals/grated parmesan
  • 1tsp. butter
  • S&P


Preheat oven to 350°, and generously butter a large rectangular casserole dish. Slice the tortillas in half, and line the casserole dish with the tortillas, taking care that the tortilla edges are no more than 1 inch above the side of the dish.

Evenly spread parmesan petals over the tortillas.

Top with vegetables of your choice. Good combos? Spinach, kale and tomato, bell peppers and onions, asparagus and salmon, and bacon and mushrooms, to name a few! In this recipe, I’m using frozen spinach and kale, green onions, and tomato.

*Save the tomato until after we put the cheese on.

In a large bowl, whisk eggs, cream, s&p together.

Pour egg mixture evenly over vegetables. If you find that your vegetables aren’t completely covered, whisk together a couple more eggs and cream and add.

Top with the grated cheddar, sliced tomatoes, and more pepper.

Bake at 350° for 45 mins, or until golden brown and cooked through. Poke the centre with a toothpick – if it comes out clean, it’s ready!

Mmmmmm! You are going to love this!

Let cool, and cover with foil in the fridge (or pre-cut slices, and put into containers). Enjoy fresh, or microwave for about a minute and a half throughout the week! Serve with a splash of hot sauce for a kick.

Enjoy this recipe? Let me know in a comment! Or visit me on Instagram today.

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xo, Jamie

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