Silverbeet Tortilla Quiche

This silverbeet quiche is made with feta, cheddar and greek yoghurt in a easy tortilla crust. Perfect for a healthy gluten free breakfast, lunch for dinner.

Tortilla quiches are my favourite thing to make at the moment!

This vegetarian silverbeet quiche recipe is such an easy healthy version of the classic and doesn’t compromise on flavour. Think lots of greens and salty cheese encased in a tortilla crust instead of pastry. Plus, we use high protein greek yoghurt instead of cream to lighten it up and save so much time. 

It’s perfect to meal prep and keep in the fridge for quick grab and go meals too. The edges get deliciously crispy and doesn’t leave you feeling heavy like a traditional pie would.

Ingredients you’ll need:

All you need to make this healthy silverbeet quiche are 9 ingredients:

• Eggs: The key ingredient to bind our quiche.
• Silverbeet: you’ll need one bunch of silverbeet (Swiss chard). But feel free to use kale or english spinach as well. 
• Brown onion + garlic: for a savoury touch of flavour.
• Greek yoghurt: We use plain yoghurt as a healthy alternative to heavy cream.
• Cheddar cheese: I love fresh cheddar or tasty cheese here.
• Feta cheese: I used feta but goat cheese works lovely too.
• Nutmeg, salt + pepper: to season
• Tortilla wraps: burrito size tortillas, whole grain wraps or grain free cassava tortillas to make the base.
• Extra virgin olive oil

How to make silverbeet quiche

Prepare pan: Preheat the oven to 160°C/ 350°F.

Tortilla shell: Cut one tortilla in half and leave the other whole. In a 23cm springform pan, place the tortillas on the bottom to form a “crust” shell.

Cook silverbeet: Heat a large non-stick pan with olive oil over a medium- low heat. Add the onions and cook for 2-3minutes to soften. Add the silverbeet and garlic, cooking for a further 2 minutes until the silverbeet wilts down.

Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese

Egg mixture: In a large bowl, beat the eggs lightly with the yoghurt, cheddar cheese, nutmeg, salt and pepper.

Bake: Pour the egg mixture over the silverbeet and feta, and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to touch.

Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.

Storage Tips

• To store: This silverbeet tortilla quiche will keep for about 4 days in an airtight container in the fridge. 
• To reheat: simply do so in the microwave or in the oven at 160C/ 350F.
• Freezer: Wrap the quiche slices tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Substitutions & variations

• Vegetables: If you want to bulk up the recipe, add some other veggies to the quiche. Zucchini, mushrooms, frozen peas would all make a great addition. Add extra eggs as needed.
• Cheeses: I usually go for grated cheddar and feta cheese here. But you could try ricotta cheese and parmesan instead for a richer flavour.
• Silverbeet: You can also substitute English spinach or kale if you like.

What to serve with a quiche

• For dinner, I like to pair a quiche with a simple green salad with avocado or roasted veggies like these Air Fryer Broccoli & Cauliflower Parmesan.
• With a big bowl of Tomato Soup. So good!
• For a simple breakfast, a quiche is delicious with fruit and plain Greek yogurt, or even on its own.
• For lunch, serve with sautéed veggies, avocado and a squeeze of lemon juice.

Other meal prep recipes:

Crustless Salmon & Spinach Quiche

Kale, Pumpkin and feta Frittata

Mini Spinach and Feta Quiche

If you try this silverbeet quiche recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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