Preheat the oven to 180°C (350°F) and lightly grease a small oven‑safe dish.
Press the tortilla into the dish to form a crust with ruffled edges.
In a bowl, whisk the eggs with salt and pepper.
Add the shredded cheese and cottage cheese and mix until evenly combined.
Chop the spinach and dice the tomato, then blot the tomato with kitchen paper to remove excess juice.
Stir the spinach and tomato into the egg mixture.
Pour the filling into the tortilla shell and level the surface.
Bake for 15–20 minutes, until the filling is set and the tortilla edges are golden.
Let the quiche rest for 5 minutes, then slice and serve warm, optionally with salad or yogurt.