Herb quiches with tomato salsa (Gluten + dairy-free)

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If you guys have been here for awhile, and especially if you follow my garden stories over on Instagram, you’ll know I’m more than a little obsessed with growing heirloom tomatoes. I grow my own from seed (mostly saved seeds, but I can’t help myself from adding one or two new ones every year as well), starting the process in early spring. By the end of October/start of November we plant them out into our garden. Come January we have tomatoes of all sizes and varieties coming out our ears 🙂 This is then when I get preserving, making batch after batch of my Nana’s tomato relish, sauce and bottled crushed tomatoes to get us through winter. We also eat our weight in fresh tomatoes, on a near daily basis and one of the crowd favourites around our house is tomato salsa. We top nachos with it, tacos too or even just chop the ingredients up a bit chunkier than I have here, and eat it as a salad. It’s also amazing on top of things like quiche, or really anywhere where a little extra boost of fresh flavour is appreciated. 

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Herb quiches with tomato salsa

Using corn tortillas in place of the usual pastry makes for super quick and easy quiches. Here I've flavoured the quiches with fresh herbs, but you could also add some leftover roasted vegetables to make them more substantial.

Servings 6

Ingredients

• 6 corn tortillas
• 5 large free-range eggs
• 1/2 cup milk of your choice I use rice milk to keep it dairy-free
• 2 handfuls soft herbs such as parsley, coriander, chives roughly chopped

Tomato salsa

• 4 tomatoes finely chopped
• 1/2 red onion finely chopped
• 2 slices pickled jalapeno optional
• small handful coriander leaves and tender stems roughly chopped
• 1 tablespoon extra virgin olive oil

Instructions

• Preheat oven to 180C. Grease six large muffin tins and place a small round of baking paper into the base of each.

  Lay tortillas onto two oven trays and heat in the oven 45-60 seconds or until just softened. Working quickly, gently press a tortilla into each muffin tin. You will need to overlap it a little and try not to press down too hard on the base of you will tear it.
• Whisk eggs and milk together, add herbs and season well with salt and pepper. Divide evenly between tortilla cases and bake 20-25 minutes or until crispy on the outside and cooked through in the middle. Remove from the oven and set aside for 5 minutes. Run a knife around the edge of each to loosen and then gently tip out each one. Serve warm topped with a little salsa.
• To make the salsa, combine ingredients in a small bowl and mix well. Season with salt and pepper.