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Mexican Quiche
Mexican Quiche – Recipe

Here's a quick pastry hack with a twist: use a flour tortilla as the pastry base for quiche. Tortillas don't have to be limited to Mexican dishes, and you can get creative with this shortcut base for any number of savoury quiches or tarts.

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Ingredients per serve

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What you need

Here's a quick pastry hack with a twist: use a flour tortilla as the pastry base for quiche. Tortillas don't have to be limited to Mexican dishes, and you can get creative with this shortcut base for any number of savoury quiches or tarts.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Tortilla Pastry

    • Using a ½ cup capacity muffin tray, lightly oil the muffin holes.
    • Line each hole with a flour tortilla, pressing down to fully cover the base.

  3. Filling

    • Heat oil in a pan over medium heat. Add the corn kernels and baby spinach.
    • Sauté until the spinach is wilted. Remove from heat and allow to cool.
    • Whisk together KNORR Hollandaise Sauce, eggs, and cream until well combined.
    • Fold in ⅔ of the grated cheese, KNORR Mexican Chunky Salsa Mild, and chopped coriander.
    • Then, fold in the cooked corn and spinach until well combined.

  4. To Cook and Serve

    • Pour the filling into each tortilla pastry cup and sprinkle with remaining cheese.
    • Bake in a preheated combi oven at 175°C for 25 minutes, or until firm.
    • Remove the tortilla quiche cup and serve with salad or roasted vegetables on the side.
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