Mexican Quiche
Using flour tortillas as a quiche ‘pastry base’ is something that does not have to be limited to Mexican dishes. Use tortillas for a shortcut base for any number of savoury quiches or tarts.
Aged Care
Eggs
Breakfast & Brunch
Snacks & Sides
Aged Care Finger Food
Australian
Other European
Mexican
Ingredients per serve
Tortilla Pastry Cases
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Flour tortilla wraps 10.0 x
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Oil 50.0 ml
Filling
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Corn kernels, canned 200.0 g
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Baby spinach 250.0 g
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Eggs, large 5.0 pc
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Cream 400.0 ml
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Tasty cheese, grated 200.0 g
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Coriander, chopped 10.0 g
Preparation
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Tortilla Pastry Cases
- Lightly oil ten ½ cup capacity muffin holes and line each with a flour tortilla, pressing down to reach fully into the base of each hole.
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Filling
- Heat oil in a pan over medium heat. Add corn and chopped baby spinach. Sauté until spinach is wilted. Remove from heat and cool.
- Whisk KNORR Hollandaise Sauce, eggs and cream until combined. Fold through two thirds of the grated cheese, KNORR Mexican Chunky Salsa, Mild and chopped coriander until just combined. Fold through spinach and corn.
- Heat oil in a pan over medium heat. Add corn and chopped baby spinach. Sauté until spinach is wilted. Remove from heat and cool.
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To Assemble and Cook
- Pour the filling into tortilla pastry cases and sprinkle with remaining cheese.
- Bake in preheated combi oven at 175 degree Celsius for 25 minutes or until firm.
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To Serve
- Serve warm with salad or roast vegetables.
