mini mexican tortilla quiche

By Francine Lizotte
from Surrey South, BC

With great ingredients, this flavorful and easy recipe is sure to enhance your breakfast or brunch!

serves 4 servings
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For mini mexican tortilla quiche

  • 4
    tortillas (about 7-inch diameter)
  • 4 lg
    free-range eggs, beaten
  • 2 Tbsp
    red onions, finely chopped
  • 2 Tbsp
    red peppers, finely chopped
  • 2 Tbsp
    poblano peppers, finely chopped
  • 2 Tbsp
    celery, finely chopped
  • 1 c
    sharp cheddar cheese, grated
  • 1/2 c
    milk
  • 3 to 4 dash
    hot sauce such as cholula®
  • 1/4 tsp
    chipotle chili powder
  • 1/4 tsp
    ground cumin
  • 1/8 tsp
    ground himalayan sea salt
  • 1/8 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 1 tsp
    fresh chopped cilantro, for garnish

How To Make mini mexican tortilla quiche

  • 1
    Preheat oven to 375ºF and grease 4 cups of a jumbo muffin pan with cooking spray. Line each cup with a tortilla, pressing it down to the bottom; set aside.
  • 2
    In a bowl, add beaten eggs, onions, peppers, celery, cheese, milk, hot sauce, chipotle chili powder, cumin, salt and pepper; stir until well blended.
  • 3
    Fill the tortillas to 2/3rds full with the egg mixture.
  • 4
    Transfer to the preheated oven and bake for 22 to 25 minutes or until the eggs are cooked.
  • 5
    Remove from the heat, sprinkle on some cilantro and serve immediately.
  • 6
    To view this recipe on YouTube, click here >>> https://youtu.be/eFTfYdrxHYI
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